Festive Strawberry Shortcake Easter Egg Bombs
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.
Calories:
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.