Strawberry Shortcake Easter Egg Bombs
These pretty spring desserts feature a smooth white chocolate shell filled with a fluffy strawberry shortcake cream made with cream cheese, jam, freeze-dried strawberries, and crushed biscuits. They are festive, make-ahead friendly, and perfect for Easter brunch, baby showers, and spring dessert tables.
Equipment
- microwave safe bowl
- egg-shaped molds
- mixing bowl
- hand mixer or stand mixer
- spoon or pastry brush
Ingredients
- 8 oz white chocolate
- 1 cup pink candy melts, optional for color
- 1 cup heavy cream
- 8 oz cream cheese
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup strawberry jam
- 1/4 cup freeze-dried strawberries
- 1/2 cup crushed shortcake biscuits
- 1 cup fresh strawberry slices
- 1/2 cup melted pink chocolate
- edible gold sprinkles, optional
Instructions
- Melt the white chocolate in a microwave-safe bowl in 30-second intervals, stirring between each interval, until smooth and glossy.
- Coat the inside of the egg-shaped molds evenly with the melted white chocolate using a spoon or pastry brush. Refrigerate for about 15 minutes until firm.
- In a mixing bowl, whip together the heavy cream, cream cheese, and powdered sugar until light, fluffy, and creamy.
- Fold in the vanilla extract, strawberry jam, freeze-dried strawberries, and crushed shortcake biscuits until evenly combined.
- Spoon the filling into half of the chilled chocolate egg halves, leaving a little space around the edges for sealing.
- Top with the remaining chocolate halves and gently press to seal. Return to the refrigerator for 10 to 15 minutes until set.
- Drizzle with melted pink chocolate and decorate with crushed shortcake crumbs, fresh strawberry slices, and optional edible gold sprinkles before serving chilled.
Notes
Use good-quality white chocolate for a smoother, shinier shell. Chill the shells thoroughly before filling, and do not overfill so the halves seal neatly. The filling should be whipped until light and fluffy enough to hold its shape. Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months; thaw overnight in the refrigerator before serving. Serve chilled for the best texture.