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–+ servings
Strawberry Shortcake Easter Egg Bombs

Delightful Strawberry Shortcake Easter Egg Bombs for Spring Fun

Delightful Strawberry Shortcake Easter Egg Bombs that are perfect for Easter celebrations and allow for endless customization.
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Prep Time 30 minutes
Cook Time 15 minutes
Chilling Time 15 minutes
Total Time 1 hour
Servings: 12 egg bombs
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chocolate Shell
  • 10 oz White Chocolate Use good-quality chocolate for a smooth finish.
  • 8 oz Pink Candy Melts Can be omitted for a classic look.
For the Filling
  • 1 cup Freeze-Dried Strawberries Fresh strawberries can replace them but may alter texture.
  • 1/2 cup Strawberry Jam Use homemade or store-bought varieties.
  • 1 cup Heavy Cream Adds richness to the filling.
  • 8 oz Cream Cheese Ensure it’s softened for easy blending.
  • 1 cup Powdered Sugar Adjust to taste or substitute with a sugar alternative.
  • 1 tsp Vanilla Extract Optional, but recommended for added depth.
  • 1 cup Crushed Shortcake Biscuits Graham crackers can be an effective substitute.
For Decoration
  • 1 tbsp Edible Gold Sprinkles Adds a touch of elegance.
  • 1 cup Fresh Strawberry Slices Provides visual appeal.

Equipment

  • microwave-safe bowl
  • Easter egg molds
  • Electric mixer
  • large mixing bowl

Method
 

Step-by-Step Instructions
  1. Begin by melting good-quality white chocolate in a microwave-safe bowl, heating in 20-second intervals until smooth.
  2. Carefully coat the inside of Easter egg molds with the melted chocolate, ensuring even coverage.
  3. Place the molds in the refrigerator for about 15 minutes, or until the chocolate has completely set.
  4. In a large mixing bowl, whip together heavy cream, softened cream cheese, and powdered sugar using an electric mixer on medium speed until soft peaks form.
  5. Gently fold in strawberry jam, crushed freeze-dried strawberries, and crushed shortcake biscuits to create the filling.
  6. Carefully remove chocolate shells from the molds and fill half of each with the strawberry shortcake filling.
  7. Top each filled half with more melted white chocolate, then press the other half of the shell on top.
  8. Chill the assembled eggs in the refrigerator for an additional 10 to 15 minutes.
  9. Melt pink candy melts and drizzle them over the completed egg bombs for decoration.
  10. Sprinkle with crushed shortcake biscuits and garnish with fresh strawberry slices.
  11. Carefully crack open the eggs to reveal the filling or bite into them directly.

Nutrition

Serving: 1egg bombCalories: 200kcalCarbohydrates: 25gProtein: 2gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 50mgPotassium: 100mgSugar: 18gVitamin A: 200IUVitamin C: 5mgCalcium: 10mgIron: 0.5mg

Notes

Store in the refrigerator until ready to serve; best enjoyed within 5 days. Can freeze for up to 1 month.

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