Description

These Irresistible Strawberry Shortcake Easter Egg Bombs are a delightful treat for spring, combining creamy fillings, crunchy shortcake, and a festive chocolate shell.

Ingredients

White Chocolate

Pink Candy Melts

Heavy Cream

Cream Cheese

Powdered Sugar

Vanilla Extract

Strawberry Jam

Freeze-Dried Strawberries

Crushed Shortcake Biscuits

Fresh Strawberry Slices

Melted Pink Chocolate

Edible Gold Sprinkles

Instructions

Melt the white chocolate and pink candy melts in a microwave-safe bowl, stirring until smooth.
Using a spoon, coat the insides of silicone egg molds with the melted chocolate and let them set in the fridge.
In a mixing bowl, whip the heavy cream until soft peaks form.
In another bowl, mix cream cheese, powdered sugar, vanilla extract, and strawberry jam until smooth.
Fold the whipped cream into the cream cheese mixture, then stir in freeze-dried strawberries and crushed shortcake biscuits.
Fill the hardened chocolate shells with the creamy filling and place them back in the fridge to set.
Once set, cover the tops with more melted chocolate to seal the bombs and allow to cool.
Decorate with fresh strawberry slices, a drizzle of melted pink chocolate, and a sprinkle of edible gold sprinkles before serving.

Notes

For best results, use good quality chocolate and ensure the filling is chilled before sealing the bombs.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: baking
Cuisine: American

Nutrition

Serving Size: 1 egg bomb
Calories: 250 kcal
Sugar: 18 g
Sodium: 90 mg
Fat: 16 g
Saturated Fat: 10 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 24 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 40 mg

Keywords: Strawberry Shortcake, Easter, Chocolate Bombs, Spring Desserts, Irresistible Treats