Description
Strawberry Shortcake Egg Bombs are a fun no bake dessert made with a creamy strawberry filling, crunchy shortcake crumbs, and a smooth white chocolate shell shaped like Easter eggs. Perfect for spring gatherings and festive treats.
Ingredients
12 oz white chocolate chopped
2 oz pink candy melts
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
Crushed shortcake crumbs for topping
Fresh strawberry slices for garnish
Edible gold sprinkles
Melted pink chocolate for drizzle
Instructions
- Melt the white chocolate until smooth, then coat Easter egg molds evenly and refrigerate for 15 minutes until set.
- Beat the cream cheese until smooth, then whip with heavy cream and powdered sugar until fluffy.
- Mix in vanilla extract, then fold in strawberry jam, crushed freeze dried strawberries, and shortcake crumbs.
- Remove chocolate shells from molds and fill half with the strawberry mixture.
- Seal the halves together using melted chocolate and press gently.
- Chill for 10 to 15 minutes until firm.
- Decorate with melted pink chocolate, crumbs, and fresh strawberry slices before serving.
Notes
Make sure the chocolate shell is thick enough to prevent cracking.
Chill the filling slightly if it becomes too soft to handle.
Store chilled until serving for best texture and flavor.
- Prep Time: 25 minutes Chill Time 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 egg bomb
- Calories: 280
- Sugar: 22g
- Carbohydrates: 30g
- Protein: 4g