Strawberry Shortcake Easter Egg Bombs were the unexpected highlight of our Easter prep this year. My sister-in-law Sara brought her kids over the Saturday before Easter to dye eggs, but the moment they saw the white chocolate shells on my counter, the dye cups were forgotten.
Her youngest, Ellie, thought they were magic eggs and begged to fill one. Meanwhile, my neighbor Darnell stopped by to drop off tulips and wound up whisking cream in my kitchen for a full thirty minutes he’s surprisingly serious about soft peaks.
That afternoon, with sunlight coming in warm and golden through the window, we turned my kitchen into a mini workshop. The kids crushed biscuits like it was their job, while the adults debated whether jam or fresh strawberries gave a better filling (we used both).
There was a moment of hush when the egg molds came out of the fridge everyone watching as we sealed each one, drizzled them with pink chocolate, and added edible gold flecks like treasure. We shared the first Strawberry Shortcake Easter Egg Bombs in the backyard, barefoot in the grass, with a few chocolate smudges and full hearts.
Making these isn’t just about their sweet surprise or beautiful shell. It’s about inviting hands of all sizes into the kitchen, layering textures and flavors with care, and turning dessert into a memory that cracks open with every bite.
Short Description
Strawberry Shortcake Easter Egg Bombs are white chocolate shells filled with a whipped strawberry shortcake filling, sealed and decorated for the perfect spring dessert centerpiece.
Key Ingredients
For the Chocolate Shell
- 12 ounces white chocolate, chopped or chips
- 2 ounces pink candy melts
For the Strawberry Shortcake Filling
- 1 cup heavy cream
- 4 ounces cream cheese, softened
- ¼ cup powdered sugar
- ½ cup crushed freeze-dried strawberries
- ¼ cup strawberry jam
- ½ teaspoon vanilla extract
- ¾ cup crushed shortcake biscuits
For Decoration
- Crushed shortcake crumbs
- Fresh strawberries, sliced
- Edible gold sprinkles
- Melted pink chocolate
Tools Needed
- Silicone egg molds
- Microwave-safe bowls
- Whisk or hand mixer
- Rubber spatula
- Mixing bowls
- Spoon or brush for chocolate sealing
- Piping bag (optional, for filling)
Cooking Instructions
Step 1: Melt the Chocolates
Microwave white chocolate in 30-second intervals, stirring between each, until smooth. Melt pink candy melts in a separate bowl.
Step 2: Form the Egg Shells
Spoon melted white chocolate into silicone molds, using the back of a spoon to coat the sides evenly. Chill for 15 minutes. Add a second layer if a thicker shell is desired, then chill again until fully set.
Step 3: Make the Filling
Beat heavy cream, cream cheese, and powdered sugar until light and fluffy. Gently fold in freeze-dried strawberries, strawberry jam, vanilla extract, and crushed shortcake biscuits.
Step 4: Fill the Eggs
Remove half of the chocolate shells from the molds. Fill each just below the rim with the strawberry shortcake filling.
Step 5: Seal the Eggs
Brush or spoon melted white chocolate around the edge of the filled shells, then gently press an empty shell on top to form a full egg. Chill for 10–15 minutes until firm and sealed.
Step 6: Decorate
Drizzle with melted pink chocolate and sprinkle with shortcake crumbs, sliced strawberries, and edible gold sprinkles.
Why You’ll Love This Recipe
A stunning no-bake dessert
Kid-friendly and fun to assemble
Light and creamy strawberry shortcake filling
Great make-ahead option
Ideal for spring celebrations or edible gifts
Customizable with different fillings and decorations
Uses pantry-friendly ingredients
Pairs sweetness and texture perfectly
Mistakes to Avoid & Solutions
Shells breaking during removal
Shells can crack if too thin or not chilled long enough.
Solution: Apply a second coat of chocolate and let it firm fully before removing.
Filling too soft or runny
Warm ingredients or over-mixing can loosen the texture.
Solution: Chill cream and beat just until fluffy; don’t overwork once folded.
Uneven sealing
If the edges aren’t smooth or aligned, sealing gets messy.
Solution: Trim any uneven rims with a warm knife before sealing.
Chocolate not setting
Humidity or residual moisture can prevent shells from hardening.
Solution: Make sure molds are completely dry and use good quality chocolate.
Cracking after chilling
Sudden temperature shifts can make chocolate brittle.
Solution: Let eggs rest at room temp for 5–10 minutes before serving.
Serving and Pairing Suggestions
Serve chilled on a dessert platter with fresh berries
Pair with pink lemonade, sparkling rosé, or iced vanilla lattes
Place in clear gift boxes with ribbon for holiday gifts
Add to a brunch table as a showstopper centerpiece
Serve with mini meringues, shortbread cookies, or whipped yogurt dip
Storage and Reheating Tips
Store in an airtight container in the fridge for up to 3 days
Do not freeze—the filling will change texture
Let sit at room temperature for 10 minutes before serving
Avoid stacking to preserve the decorations
Keep away from direct sunlight to prevent chocolate softening
FAQs
1. Can I make Strawberry Shortcake Easter Egg Bombs ahead of time?
Yes, they hold up well for up to 3 days when stored chilled in a sealed container.
2. Do I have to use silicone molds?
Silicone works best for easy removal, but firm plastic molds can also work with extra care.
3. Can I use fresh strawberries instead of freeze-dried?
Fresh strawberries can water down the filling. Use freeze-dried for concentrated flavor and texture.
4. Is there a dairy-free option?
Yes. Use plant-based cream, vegan cream cheese, and dairy-free white chocolate alternatives.
5. Can I color the chocolate shells differently?
Absolutely. Use different candy melts or oil-based food coloring to tint the white chocolate shells.
Tips & Tricks
Chill molds between coats for even layers
Use a piping bag for neater filling
Wipe molds with a dry cloth before using to ensure shine
Add a drop of almond extract for extra depth
Decorate just before serving for freshest look
Recipe Variations
Lemon Raspberry Egg Bombs
Swap strawberry jam with lemon curd and use freeze-dried raspberries in the filling.
Chocolate Strawberry Eggs
Use milk or dark chocolate for the shell and add cocoa powder to the filling.
Tropical Coconut Pineapple Bombs
Replace jam with pineapple preserves and fold in shredded coconut for a tropical vibe.
Mini Egg Bombs
Use small silicone molds for bite-sized versions—great for party trays.
Birthday Cake Egg Bombs
Add sprinkles and a dash of almond extract to the filling, and decorate with pastel drizzle.
Final Thoughts
Strawberry Shortcake Easter Egg Bombs brought more than just flavor to our Easter table they brought a moment where grownups and kids shared the same excitement over cracking open something sweet. Each step, from brushing the molds to spooning in the fluffy pink filling, turned into a memory, especially with everyone chiming in on toppings and “taste testing” the extra cream.
Even now, I can still picture Ellie’s hands carefully dusting gold over her decorated egg like it was a royal crown. These little treats carry the kind of magic that lingers long after the plates are cleared, tucked between springtime laughter and white chocolate fingerprints.
Strawberry Shortcake Easter Egg Bombs
Ingredients
For the Chocolate Shell
- 12 ounces white chocolate chopped or chips
- 2 ounces pink candy melts
For the Strawberry Shortcake Filling
- 1 cup heavy cream
- 4 ounces cream cheese softened
- ¼ cup powdered sugar
- ½ cup crushed freeze-dried strawberries
- ¼ cup strawberry jam
- ½ teaspoon vanilla extract
- ¾ cup crushed shortcake biscuits
For Decoration
- Crushed shortcake crumbs
- Fresh strawberries sliced
- Edible gold sprinkles
- Melted pink chocolate
Instructions
- Melt white chocolate in 30‑second intervals until smooth and melt pink candy melts separately.
- Spoon white chocolate into silicone molds, coat evenly, chill 15 minutes, then add a second layer if needed and chill until set.
- Beat cream, cream cheese, and powdered sugar until fluffy, then fold in strawberries, jam, vanilla, and crushed biscuits.
- Remove half the shells and fill just below the rim with strawberry shortcake filling.
- Seal by brushing melted white chocolate on edges, press shells together, and chill 10–15 minutes.
- Drizzle with pink chocolate and decorate with crumbs, strawberries, and edible gold sprinkles.
