Description
Irresistible Strawberry Shortcake Easter Egg Bombs for Spring Fun
Ingredients
Scale
- 8 ounces White Chocolate
- 1 cup Pink Candy Melts
- 1 cup Heavy Cream
- 8 ounces Cream Cheese
- 1 cup Powdered Sugar
- 1 teaspoon 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
Instructions
- Melt the Chocolate: Start by melting the white chocolate in a microwave-safe bowl, heating in 30-second intervals until completely smooth.
- Coat the Molds: Using a spoon or brush, evenly coat the egg-shaped molds with the melted chocolate. Chill in the refrigerator for about 15 minutes.
- Whip the Filling: In a mixing bowl, whip heavy cream, cream cheese, and powdered sugar until fluffy.
- Add Flavor: Gently fold in strawberry jam, freeze-dried strawberries, and crushed shortcake biscuits into the whipped mixture.
- Fill the Molds: Spoon the creamy filling into half of your chilled chocolate egg molds.
- Seal the Eggs: Place the other chocolate halves on top of the filling and refrigerate for another 10-15 minutes.
- Decorate and Serve: Drizzle melted pink chocolate over the top and sprinkle with crushed shortcake crumbs and fresh strawberry slices.
Notes
- Use good quality white chocolate for a shiny finish.
- Pink candy melts are optional for color enhancement.
- Chill the molds well for easier removal.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Chilling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 egg
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 50 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
Keywords: Strawberry Shortcake, Easter, Dessert, Spring Treat