Description
These Strawberry Shortcake Easter Egg Bombs are fun, festive, and irresistibly creamy. Filled with whipped strawberry cream and cake crumbles inside a chocolate shell, they’re the ultimate Easter dessert surprise.
Ingredients
Scale
Ingredients
Egg Shells
- 2 cups white or milk chocolate chips
- Silicone egg molds
Strawberry Shortcake Filling
- 1 cup strawberries, finely chopped
- 1 tbsp sugar
- 1 cup whipped cream
- 1/2 cup vanilla cake crumbs
- 1/2 tsp vanilla extract
Decoration
- Extra melted chocolate for sealing
- Sprinkles (optional)
Instructions
Instructions
- Melt chocolate: Melt chocolate until smooth.
- Form shells: Coat silicone egg molds with chocolate and chill until set. Repeat for thicker shells.
- Prepare filling: Mix strawberries with sugar. Fold into whipped cream along with cake crumbs and vanilla.
- Fill eggs: Spoon filling into chocolate shells, leaving a small gap at the top.
- Seal: Add melted chocolate over the top and press halves together if using two-piece molds.
- Chill: Refrigerate 1–2 hours until firm.
- Serve: Decorate with sprinkles or drizzle chocolate before serving.
Notes
Keep chilled until serving so the filling stays firm. You can swap strawberries for raspberries or mix in crushed cookies for extra crunch.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake / Chilled
- Cuisine: American
Nutrition
- Serving Size: 1 egg bomb
- Calories: 240
- Sugar: 18g
- Sodium: 55mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
Keywords: easter desserts, strawberry shortcake bombs, chocolate eggs, no bake easter treats
