Strawberry Shortcake Easter Egg Bombs: A Fun No-Bake Delight

Strawberry Shortcake Easter Egg Bombs are a fun no-bake dessert perfect for Easter celebrations.

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Prep Time 30

Chilling Time 15

Total Time 45

Servings: 12 bombs

Course: Desserts

Cuisine: American

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Shell

8 oz White Chocolate Use good-quality white chocolate for a smooth finish.
4 oz Pink Candy Melts Optional for a decorative drizzle.

For the Filling

½ cup Freeze-Dried Strawberries Adds flavor and texture.
½ cup Strawberry Jam Enhances sweetness.
½ cup Heavy Cream Chilled before whipping.
½ cup Cream Cheese Softened; mascarpone is a lighter alternative.
2 tbsp Powdered Sugar Sweetens and stabilizes the filling.
1 tsp Vanilla Extract Use pure vanilla for the best flavor.
½ cup Crushed Shortcake Biscuits Adds crunch and flavor.

For Decoration

Crushed Shortcake Crumbs For visual appeal.
Fresh Strawberry Slices Optional, great for garnish.
Edible Gold Sprinkles Adds a festive sparkle.
4 oz Melted Pink Chocolate For drizzling.

Equipment

microwave
Mixing Bowl
Whisk
egg molds
Pastry brush

Method

Step-by-Step Instructions

Microwave high-quality white chocolate in a bowl, heating in 30-second intervals until smooth. Coat egg molds with chocolate and refrigerate for 15 minutes.
In a mixing bowl, whip together chilled heavy cream, softened cream cheese, and powdered sugar until light and fluffy, about 3-4 minutes. Fold in strawberry jam, freeze-dried strawberries, and crushed biscuits.
Remove chocolate shells from molds. Spoon strawberry filling into half of each shell, then seal with remaining chocolate.
Refrigerate assembled egg bombs for an additional 10-15 minutes to set the filling.
Drizzle melted pink chocolate over the top, sprinkle with shortcake crumbs and edible gold sprinkles. Garnish with fresh strawberry slices.
Place completed egg bombs on a platter and serve, cracking them open for a delightful surprise.

Nutrition

Serving: 1bombCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 30mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 5mgCalcium: 20mgIron: 0.5mg

Notes

Store egg bombs in an airtight container in the fridge for up to 7 days. Freeze assembled but undecorated bombs for up to 3 months.

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