Description
Strawberry Shortcake Easter Egg Bombs are a delightful treat that bring together the flavors of strawberry shortcake in a fun, festive Easter egg shape.
Ingredients
Scale
- 200 g White Chocolate
- 100 g Pink Candy Melts
- 40 g Freeze-Dried Strawberries
- 100 g Strawberry Jam
- 200 ml Heavy Cream
- 100 g Cream Cheese
- 50 g Powdered Sugar
- 1 tsp Vanilla Extract
- 100 g Crushed Shortcake Biscuits
- 50 g Crushed Shortcake Crumbs
- 1 cup Fresh Strawberry Slices
- 2 tbsp Edible Gold Sprinkles
Instructions
- Melt the white chocolate and pink candy melts in a microwave-safe bowl, using 30-second bursts, until smooth.
- Coat the inside of the Easter egg molds with the melted chocolate. Refrigerate for about 15 minutes to harden.
- In a mixing bowl, combine softened cream cheese, heavy cream, powdered sugar, and vanilla extract. Whip until fluffy, then fold in jam, freeze-dried strawberries, and crushed biscuits.
- Fill half of each hardened chocolate shell with the strawberry filling and seal with more melted chocolate.
- Chill assembled eggs in the refrigerator for another 10-15 minutes.
- Decorate with melted pink chocolate, shortcake crumbs, and fresh strawberry slices.
- Serve and enjoy by cracking open the eggs or taking a big bite!
Notes
- Use high-quality chocolate for best results.
- Fresh strawberries can be used instead of freeze-dried if pureed.
- Other fruit jams can work as substitutes for strawberry jam.
- Consider non-dairy alternatives for heavy cream.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 egg bomb
- Calories: 250
- Sugar: 14g
- Sodium: 80mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg