Strawberry Shortcake Easter Egg Bombs for a Sweet Surprise!

Delightful Strawberry Shortcake Easter Egg Bombs filled with creamy strawberry goodness, perfect for Easter celebrations.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 15

Chilling Time 15

Total Time 1

Servings: 12 egg bombs

Course: Dessert

Cuisine: American

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chocolate Shell

12 oz White Chocolate, chopped Use high-quality chocolate for a smooth, creamy shell.
2 oz Pink Candy Melts Feel free to use any colored chocolate for variety.

For the Filling

½ cup Freeze-Dried Strawberries, crushed Provides a powerful strawberry flavor.
½ cup Strawberry Jam You can swap this with any fruit jam you love.
½ cup Heavy Cream Use coconut cream for a dairy-free option.
½ cup Cream Cheese, softened Substitute with mascarpone for a richer texture.
2 tbsp Powdered Sugar Granulated sugar can work, but might change the filling’s texture.
1 tsp Vanilla Extract Almond extract makes a lovely alternative.
½ cup Crushed Shortcake Biscuits Any light biscuit or cookie can serve as a substitute.

For Decoration

Crushed shortcake crumbs Provides a beautiful finish and more texture.
Fresh strawberry slices Add freshness and visual appeal.
Edible gold sprinkles For that extra touch of glam.
Melted pink chocolate Perfect for drizzling to enhance visual allure.

Equipment

microwave-safe bowl
Easter egg molds
Mixing bowl
electric mixer

Method

Step‑by‑Step Instructions

Melt 12 ounces of chopped white chocolate in a microwave-safe bowl in 30-second intervals until smooth. Pour into Easter egg molds and refrigerate for 15 minutes to set.
Combine ½ cup of heavy cream, ½ cup of softened cream cheese, and 2 tablespoons of powdered sugar in a mixing bowl. Beat until fluffy, then fold in ½ cup of strawberry jam, ½ cup of crushed freeze-dried strawberries, and ½ cup of crushed shortcake biscuits.
Remove set chocolate shells from molds, fill with strawberry filling, and seal with another half of the chocolate egg. Refrigerate for 10-15 minutes.
Drizzle with melted pink chocolate, sprinkle with crushed shortcake crumbs, and arrange fresh strawberry slices for decoration.

Nutrition

Serving: 1egg bombCalories: 180kcalCarbohydrates: 22gProtein: 2gFat: 9gSaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 15mgSodium: 30mgPotassium: 90mgFiber: 1gSugar: 15gVitamin A: 200IUVitamin C: 3mgCalcium: 30mgIron: 0.5mg

Notes

Store in an airtight container for up to 1 week in the fridge or freeze for up to 2 months.

Tried this recipe?

Let us know how it was!