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–+ servings
Strawberry Shortcake Easter Egg Bombs

Strawberry Shortcake Easter Egg Bombs for a Sweet Celebration

Strawberry Shortcake Easter Egg Bombs are no-bake treats that elevate celebrations with creamy white chocolate shells and luscious strawberry filling.
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Prep Time 20 minutes
Chilling Time 15 minutes
Total Time 35 minutes
Servings: 12 egg bombs
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chocolate Shell
  • 12 oz White Chocolate Use high-quality chocolate for a smooth finish.
  • 2 oz Pink Candy Melts Perfect for decorative drizzle.
For the Filling
  • 0.5 cup Freeze-Dried Strawberries Substitute with fresh strawberries if desired.
  • 0.5 cup Strawberry Jam Can swap with raspberry jam for a unique twist.
  • 0.5 cup Heavy Cream Provides richness and creaminess.
  • 0.5 cup Cream Cheese Ensure it's softened for easy mixing.
  • 2 tbsp Powdered Sugar Can be substituted with granulated sugar.
  • 1 tsp Vanilla Extract Optional but highly recommended.
  • 0.5 cup Crushed Shortcake Biscuits Feel free to use any biscuit flavor.
For Decoration
  • Crushed Shortcake Crumbs Sprinkle on top for added texture.
  • Fresh Strawberry Slices Optional garnish.
  • Edible Gold Sprinkles Adds a festive touch.
  • 2 oz Melted Pink Chocolate Use for decorative drizzle.

Equipment

  • Microwave-safe bowl
  • Pastry Brush
  • Easter egg molds

Method
 

Step-by-Step Instructions
  1. Begin by melting 12 ounces of high-quality white chocolate in a microwave-safe bowl. Heat in 30-second intervals, stirring until smooth and fully melted.
  2. Coat the inside of Easter egg molds evenly with the melted chocolate. Place the molds in the refrigerator for 15 minutes, allowing the shells to harden.
  3. In a mixing bowl, whip together ½ cup of heavy cream, ½ cup of softened cream cheese, and 2 tablespoons of powdered sugar until fluffy.
  4. Gently fold in ½ cup of strawberry jam, ½ cup of crushed freeze-dried strawberries, and ½ cup of crushed shortcake biscuits.
  5. Once the chocolate shells are firm, fill half of each shell with the strawberry filling, then press the other half of the shells on top to create a seal.
  6. Place the assembled egg bombs back in the refrigerator for an additional 10-15 minutes.
  7. Melt 2 ounces of pink candy melts for decorative drizzle, and drizzle over each egg bomb, then sprinkle with crushed shortcake crumbs.
  8. Add fresh strawberry slices and edible gold for decoration before serving.
  9. Enjoy your Strawberry Shortcake Easter Egg Bombs!

Nutrition

Serving: 1egg bombCalories: 200kcalCarbohydrates: 25gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 15mgSodium: 50mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 100IUVitamin C: 2mgCalcium: 30mgIron: 0.5mg

Notes

Use high-quality ingredients for the best results, and don't skip the chilling time to ensure they set properly.

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