Strawberry Shortcake Easter Egg Bombs for a Sweet Spring Surprise

Strawberry Shortcake Easter Egg Bombs are delightful confections with creamy strawberry filling encased in white chocolate, perfect for Easter festivities.

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Prep Time 30

Cook Time 15

Chilling Time 20

Total Time 1 5

Servings: 12 bombs

Course: Desserts

Cuisine: American

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Shell

1 cup White Chocolate Chips Melt to create the shell

For the Filling

1 cup Strawberries (Pureed) Use fresh strawberries or freeze-dried strawberry powder
1/2 cup Heavy Cream Whip until soft peaks form
1 teaspoon Vanilla Extract Enhances flavor

For Assembly

1 cup Shortcake Crumbs Can substitute with crushed shortbread cookies

Equipment

microwave-safe bowl
Pastry Brush
Easter egg molds
electric mixer

Method

Step-by-Step Instructions

Melt the white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth.
Coat the inside of the Easter egg molds with melted white chocolate and refrigerate for about 15 minutes until hardened.
Whip the heavy cream until soft peaks form, then gently fold in the pureed strawberries and vanilla extract.
Fill each chocolate shell with the strawberry mixture, then sprinkle shortcake crumbs on top.
Seal with the other half of the chocolate shell and chill for 20 minutes to set.
Carefully unmold the egg bombs and wipe the bases with a paper towel for a glossy finish.

Nutrition

Serving: 1bombCalories: 200kcalCarbohydrates: 25gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 10mgSodium: 50mgPotassium: 100mgFiber: 1gSugar: 18gVitamin A: 200IUVitamin C: 10mgCalcium: 20mgIron: 0.5mg

Notes

Ensure the strawberries are not too watery; strain if necessary. Use quality chocolate for the best results.

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