Strawberry Shortcake Easter Egg Bombs came together one Saturday before Easter, with pastel decorations already scattered around the house.
My husband sat at the kitchen table sorting cards while the grandchildren drifted in and out, drawn by the promise of melted chocolate. Outside, the garden hinted at spring, and inside, the kitchen felt bright and ready for a small project that invited attention without hurry.
Strawberry Shortcake Easter Egg Bombs soon became a group effort. One grandchild focused on the molds while another watched the chocolate closely as it softened and smoothed.
We talked about earlier Easters and how desserts often mark those mornings just as clearly as baskets and eggs. The strawberry filling turned creamy and pale pink, dotted with shortcake crumbs that added texture and familiarity.
Strawberry Shortcake Easter Egg Bombs were finished carefully and set aside to chill as the afternoon settled. Decorating them felt calm and deliberate, adding just enough detail to make them feel special. When they were ready, the eggs carried more than flavor, holding the quiet pleasure of time shared and work done together.
Short Description
Strawberry Shortcake Easter Egg Bombs are no bake desserts made with white chocolate shells filled with creamy strawberry shortcake filling, finished with festive spring decorations.
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 Easter egg mold
- Microwave safe bowls
- Spoon or small pastry brush
- Electric mixer
- Mixing bowls
- Rubber spatula
Cooking Instructions
Step 1: Melt the chocolate.
Place the white chocolate in a microwave safe bowl. Heat in 30 second intervals, stirring between each, until smooth and fully melted. Melt the pink candy melts separately.
Step 2: Coat the molds.
Spoon melted white chocolate into each cavity of the silicone Easter egg mold. Spread evenly along the sides to form a shell.
Step 3: Chill the shells.
Place the mold in the refrigerator for 15 minutes until firm. For thicker shells, repeat with a second layer of chocolate and chill again.
Step 4: Make the filling.
In a mixing bowl, beat the heavy cream, cream cheese, and powdered sugar until light and fluffy.
Step 5: Add flavor and texture.
Fold in the crushed freeze dried strawberries, strawberry jam, and vanilla extract. Stir gently, then mix in the crushed shortcake biscuits.
Step 6: Fill the shells.
Spoon the strawberry shortcake filling into half of the chilled chocolate shells, filling just below the edge.
Step 7: Seal the eggs.
Brush melted white chocolate around the edges of the filled shells. Gently press an empty shell half on top to form a complete egg.
Step 8: Chill to set.
Refrigerate the sealed eggs for 10 to 15 minutes until firm.
Step 9: Decorate.
Drizzle melted pink chocolate over the eggs. Sprinkle with crushed shortcake crumbs, edible gold, and finish with a small slice of fresh strawberry.
Why You’ll Love This Recipe
No bake and simple to prepare
Light, creamy strawberry shortcake flavor
Festive Easter presentation
Easy to customize with fillings and toppings
Suitable for gifting or dessert tables
Mistakes to Avoid & Solutions
Thin chocolate shells
Shells may crack during assembly.
Solution: Apply two layers of chocolate and chill between each.
Warm filling
Warm filling can soften the shells.
Solution: Chill the filling briefly before assembling.
Overfilling the shells
Overfilled shells may not seal properly.
Solution: Fill just below the rim.
Rushing the chill time
Eggs may separate if not fully set.
Solution: Allow full chilling between steps.
Serving and Pairing Suggestions
Serve chilled on a dessert platter
Pair with light tea or sparkling lemonade
Present in individual paper cups
Ideal for Easter brunch tables
Storage and Reheating Tips
Store in an airtight container in the refrigerator for up to 3 days
Do not freeze, as texture may change
Serve directly from the refrigerator
FAQs
1. Can I make these ahead of time?
Yes, they can be prepared up to two days in advance.
2. Can I use milk chocolate instead?
Yes, but the flavor will be richer and less delicate.
3. Are silicone molds required?
Silicone molds work best, but rigid plastic molds can be used carefully.
4. Can I skip the shortcake crumbs?
Yes, though they add texture similar to classic shortcake.
5. Are these safe for kids to help make?
Yes, with adult supervision during melting steps.
Tips & Tricks
Use a small spoon or brush for even chocolate coating
Chill molds on a flat surface for clean edges
Keep decorations simple for best visual effect
Recipe Variations
Chocolate Strawberry Eggs
Use milk chocolate shells and follow the same assembly steps.
Lemon Strawberry Filling
Add ½ teaspoon lemon zest to the filling for brightness.
Marshmallow Center
Replace half the filling with mini marshmallows for texture.
Cookie Crumb Base
Use crushed vanilla wafers instead of shortcake biscuits.
Final Thoughts
Strawberry Shortcake Easter Egg Bombs bring together creativity, gentle flavors, and time spent side by side in the kitchen. Preparing them encourages patience and care, allowing each step to unfold without rush. Their playful shape adds charm while keeping the flavors familiar and welcoming.
Strawberry Shortcake Easter Egg Bombs feel especially fitting for spring celebrations. From assembling the shells to decorating the tops, each moment offers a chance to slow down and enjoy the process. Serving them becomes a simple way to share both sweetness and time together.
Festive 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 microwave intervals, stirring until smooth, and melt pink candy melts separately.
- Spoon white chocolate into silicone egg molds, coating sides evenly.
- Chill molds 15 minutes until firm, adding a second layer if thicker shells are desired.
- Beat heavy cream, cream cheese, and powdered sugar until light and fluffy.
- Gently fold in freeze dried strawberries, strawberry jam, vanilla, and crushed shortcake biscuits.
- Fill half of the chocolate shells just below the rim with the strawberry filling.
- Brush melted white chocolate around edges and press an empty shell on top to seal.
- Chill sealed eggs 10 to 15 minutes until firm.
- Drizzle with pink chocolate and decorate with crumbs, edible gold, and strawberry slices.
