Strawberry Shortcake Easter Egg Bombs
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.
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 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.