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Strawberry Shortcake Easter Egg Bombs

Delightful Strawberry Shortcake Easter Egg Bombs for Spring Fun

Enjoy these playful Strawberry Shortcake Easter Egg Bombs, a delightful treat combining fresh strawberries and rich white chocolate perfect for Easter celebrations.
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Prep Time 1 hour
Cook Time 20 minutes
Chill Time 30 minutes
Total Time 1 hour 50 minutes
Servings: 12 bombs
Course: Desserts
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chocolate Shell
  • 1 cup White Chocolate Chips can use dark or milk chocolate for different flavors
Filling
  • 1 cup Fresh Strawberries, Pureed strain if overly watery
  • 1 cup Heavy Cream whip until soft peaks form
  • 1 teaspoon Vanilla Extract can replace with almond extract for a subtle twist
  • 1 cup Shortcake Crumbs crushed shortbread works equally well
Assembly
  • 1 set Easter Egg Molds ensure molds are clean and dry

Equipment

  • microwave-safe bowl
  • electric mixer
  • Easter egg molds

Method
 

Prepare Chocolate Shell
  1. Melt the white chocolate chips in a microwave-safe bowl, heating in 30-second intervals and stirring until smooth.
  2. Coat the inside of the Easter egg molds evenly with the melted chocolate and refrigerate for about 20 minutes until set.
Make Filling
  1. Whip the heavy cream until soft peaks form, about 3-5 minutes.
  2. Fold in the pureed strawberries and vanilla extract until fully combined.
Assemble Eggs
  1. Remove the chocolate shells from the molds.
  2. Fill each shell with the strawberry cream mixture, leaving space for shortcake crumbs.
  3. Sprinkle a thin layer of shortcake crumbs and seal the halves with more melted chocolate, ensuring edges are well-coated.
  4. Chill for an additional 30 minutes until firm.
Unmold and Serve
  1. Gently unmold the bombs by tapping the molds lightly, using a warm knife if needed.
  2. Wipe any condensation off for a glossy presentation and arrange them on a platter.

Nutrition

Serving: 1bombCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 50mgPotassium: 200mgFiber: 1gSugar: 24gVitamin A: 200IUVitamin C: 15mgCalcium: 70mgIron: 0.5mg

Notes

Tips: Don't over-whip the cream; chill the filled shells; clean and dry molds for easy release; strain strawberry puree if watery; wipe condensation for glossy finish.

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