Description
Indulge in these delightful Strawberry Shortcake Easter Egg Bombs, perfect for your Easter celebrations or any special occasion!
Ingredients
Scale
- 8 white chocolate Easter egg molds (halves)
- 1 cup freeze-dried strawberries
- 1 cup strawberry cake crumbs (from a baked and cooled strawberry cake)
- 1/2 cup vanilla buttercream
- 1/2 cup crushed Golden Oreos
- 1/2 teaspoon vanilla extract
- 1/2 cup white chocolate chips (for sealing and drizzle)
- Sprinkles and crushed strawberries for decoration
- Optional: pink food coloring
Instructions
- In a food processor, pulse freeze-dried strawberries and Golden Oreos until fine crumbs form.
- Mix strawberry cake crumbs, vanilla buttercream, crushed strawberry mix, and vanilla extract in a bowl until a thick filling forms.
- Melt white chocolate chips in a microwave-safe bowl in 20-second intervals until smooth. Optionally, tint with a drop of pink food coloring.
- Using a spoon or brush, coat each Easter egg mold with a layer of melted chocolate. Let set in the fridge for 5 minutes, then add a second coat.
- Once the shells are set, gently remove them from the molds.
- Scoop 1-2 tablespoons of the strawberry shortcake filling into one half of each shell and gently press.
- Warm the edge of an empty shell half using a warm plate, then press onto the filled half to seal. Repeat with all.
- Drizzle extra melted chocolate over the sealed bombs and decorate with sprinkles and crushed strawberries.
- Refrigerate until set and serve chilled.
Notes
- Ensure the chocolate is fully melted to achieve a smooth coating.
- You can adjust the sweetness of the filling based on your preference.
- For a fun twist, experiment with different cake flavors.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bomb
- Calories: 215