Strawberry Shortcake Easter Egg Bombs Recipe
Strawberry Shortcake Easter Egg Bombs are a delightful no-bake spring dessert featuring a creamy white chocolate shell filled with luscious strawberry cream and crunchy shortcake crumbs. Perfectly shaped like Easter eggs, these festive treats combine silky strawberry filling, buttery biscuit crumbs, and rich white chocolate for a fun and delicious twist on classic strawberry shortcake. Ideal for gifting, dessert tables, or family baking activities, these customizable bombs offer a festive and irresistible springtime indulgence.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 35 minutes
- Yield: 12 Easter egg bombs 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the Chocolate Shell
- 12 oz white chocolate, chopped
- 2 oz pink candy melts (or white chocolate with pink food coloring)
For the Strawberry Shortcake Filling
- ½ cup freeze-dried strawberries, crushed
- ½ cup strawberry jam
- ½ cup heavy cream
- ½ cup cream cheese, softened
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- ½ cup crushed shortcake biscuits
For Decoration
- Crushed shortcake crumbs
- Fresh strawberry slices
- Edible gold sprinkles
- Melted pink chocolate for drizzling
Instructions
- Make the Chocolate Shell: Melt the white chocolate in 30-second intervals in the microwave, stirring between each until smooth. Spoon the melted chocolate into each cavity of a silicone Easter egg mold, spreading evenly to form a shell. Refrigerate for 15 minutes to set. For a thicker shell, add another chocolate layer and chill again until firm.
- Prepare the Strawberry Shortcake Filling: In a mixing bowl, beat the heavy cream, cream cheese, and powdered sugar together until fluffy. Gently fold in the crushed freeze-dried strawberries, strawberry jam, and vanilla extract. Finally, stir in the crushed shortcake biscuits to add texture.
- Assemble the Easter Egg Bombs: Spoon the strawberry shortcake filling into half of the chocolate egg molds. Brush the edges of these molds with melted white chocolate, then carefully press an empty chocolate shell half on top to seal, creating a whole egg shape. Refrigerate for 10–15 minutes to set and ensure the eggs are fully sealed.
- Decorate the Bombs: Drizzle melted pink chocolate over the sealed eggs. Sprinkle with crushed shortcake crumbs and edible gold sprinkles. Top each egg with a fresh strawberry slice for an added decorative touch.
- Serve and Store: Gently crack open the eggs to reveal the creamy strawberry shortcake filling or bite directly into them. Store finished egg bombs in an airtight container in the refrigerator for up to 5 days.
Notes
- Use high-quality white chocolate to achieve a smooth, shiny, and durable shell.
- Double layering the chocolate shell prevents cracking and breakage.
- Ensure chocolate is fully set before adding filling and sealing shells to maintain structure.
- Customize fillings by adding mini marshmallows, extra cookie crumbs, or caramel drizzle for variation.
- Package in festive Easter gift boxes for charming homemade presents.
Keywords: Strawberry Shortcake, Easter Treats, No-Bake Desserts, White Chocolate, Spring Recipes, Easter Eggs, Homemade Gifts, Strawberry Cream, Shortcake, Festive Desserts
