Strawberry Shortcake Easter Bombs
Fun and festive Easter treats featuring a creamy white chocolate shell, rich strawberry filling, and crunchy shortcake crumbs, crafted into charming Easter egg shapes.
Equipment
- 1 Easter egg molds for shaping chocolate shells
- 1 Mixing bowls for preparing filling and melted chocolate
- 1 electric mixer for whipping cream and cream cheese
Ingredients
- 12 oz white chocolate chopped
- 2 oz pink candy melts
- ½ cup freeze-dried strawberries crushed
- ½ cup strawberry jam
- ½ cup heavy cream
- ½ cup cream cheese softened
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- ½ cup crushed shortcake biscuits
- Crushed shortcake crumbs for decoration
- Fresh strawberry slices for decoration
- Edible gold sprinkles for decoration
- Melted pink chocolate for drizzling
Instructions
- Melt the white chocolate and use it to coat the inside of Easter egg molds, then chill for 15 minutes to set.
- Whip the softened cream cheese, heavy cream, and powdered sugar until light and fluffy.
- Fold in strawberry jam, crushed freeze-dried strawberries, vanilla extract, and crushed shortcake biscuits into the whipped mixture.
- Fill half of the chocolate shells with the strawberry shortcake filling.
- Seal the filled halves with melted white chocolate and press the halves together to form Easter egg shapes.
- Refrigerate the assembled eggs for 10 to 15 minutes to set and hold their shape.
- Decorate the eggs by drizzling with melted pink chocolate, sprinkling crushed shortcake crumbs and edible gold sprinkles, and adding fresh strawberry slices.
- Serve and enjoy by cracking open the eggs or biting into the sweet strawberry shortcake filling.
Notes
- Use quality white chocolate for a smooth shell.
- Freeze-dried strawberries add intense flavor without watering down the filling.
- Store refrigerated up to 3 days in an airtight container.
- Try different fruit jams for variation.