Delightful Strawberry Shortcake Easter Egg Bombs to Make Today

Enjoy these whimsical Strawberry Shortcake Easter Egg Bombs that blend creamy white chocolate, fresh strawberries, and fluffy whipped cream for a delightful dessert.

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Prep Time 30

Cook Time 20

Chill Time 1

Total Time 1 50

Servings: 12 bombs

Course: Desserts

Calories: 220

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chocolate Shell

2 cups White Chocolate Chips Swap for dark chocolate if preferred.

For the Filling

1 cup Strawberries, Pureed Use fresh and drain excess moisture if frozen.
1 cup Heavy Cream Whip until soft peaks form.
1 teaspoon Vanilla Extract Opt for pure vanilla for the best taste.

For the Texture

1 cup Shortcake Crumbs Crushed shortbread can be a substitute.

For Shaping

1 Easter Egg Molds Silicone molds are recommended.

Equipment

Microwave-Safe Bowl
Electric Mixer
Easter egg molds

Method

Step-by-Step Instructions

Melt white chocolate chips in a microwave-safe bowl, heating in 30-second intervals and stirring until smooth.
Using a pastry brush, coat the inside of Easter egg molds with melted chocolate and chill for 15-20 minutes.
Whip heavy cream until soft peaks form, about 3-5 minutes. Fold in pureed strawberries and vanilla extract.
Spoon strawberry filling into chocolate shells, sprinkle shortcake crumbs on top, and seal with melted chocolate.
Chill assembled egg bombs for 30-60 minutes and then gently unmold.
Serve on a platter and dust with powdered sugar if desired.

Nutrition

Serving: 1bombCalories: 220kcalCarbohydrates: 28gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 50mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 200IUVitamin C: 15mgCalcium: 50mgIron: 0.5mg

Notes

Store in an airtight container in the refrigerator for up to 3 days or freeze for 2 months. Thaw in the fridge before serving.

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