Introduction

Strawberry Shortcake Easter Egg Bombs are a delightful twist on a classic dessert, combining creamy strawberry filling with a crisp white chocolate shell. Perfect for spring celebrations, these treats are as beautiful as they are delicious.

The image shows several egg-shaped cakes with a smooth white outer layer and light pink icing drizzled on top, each placed in a pink paper cup and arranged on white cake stands of different heights. Each cake is topped with small golden sprinkles. In front, there are two half cakes that reveal three red strawberry slices inside, above a pink layer and set on a crumbly light brown base. Colorful small pastel candy eggs and fresh strawberries are scattered around on a white marbled surface, with a soft blue background behind. Photo taken with an iphone --ar 4:5 --v 7

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 decoration)

Instructions

Step 1: Melt the white chocolate gently in a double boiler or microwave, stirring frequently to avoid burning. Using a brush or spoon, coat the inside of Easter egg molds with a thin layer of melted white chocolate. Place the molds in the refrigerator to chill for 15 minutes, then apply a second coat for sturdiness and chill again.
Step 2: In a mixing bowl, whip the softened cream cheese, heavy cream, and powdered sugar until smooth and fluffy. Gently fold in the strawberry jam, crushed freeze-dried strawberries, vanilla extract, and crushed shortcake biscuits until well combined.
Step 3: Remove the chilled chocolate egg shells from the molds. Fill half of the shells evenly with the strawberry shortcake filling, being careful not to overfill.
Step 4: Warm a little melted white chocolate and use it to coat the edge of the filled egg halves. Quickly press together with the empty egg halves to seal, then return to the refrigerator to set for 10–15 minutes.
Step 5: Once set, decorate the eggs by drizzling melted pink chocolate over them. Sprinkle with crushed shortcake crumbs, edible gold sprinkles, and add a fresh strawberry slice on top for a beautiful finish.
Step 6: Serve by cracking open the chocolate shell or biting directly into the egg to enjoy the creamy strawberry shortcake filling inside.

Tips & Variations

Freeze-dried strawberries add crunchy texture and intense flavor, but fresh strawberries can work if finely chopped and drained well to avoid sogginess.
If you prefer a dairy-free version, substitute cream cheese and heavy cream with coconut cream and a vegan cream cheese alternative.
Use dark or milk chocolate instead of white chocolate for a richer shell flavor.

Storage

Store the assembled Easter Egg Bombs in an airtight container in the refrigerator for up to 3 days. Before serving, allow them to sit at room temperature for about 10 minutes for the best texture. Avoid freezing as the cream filling may become watery upon thawing.

How to Serve

The image shows several smooth white egg-shaped desserts set on a white cake stand and a white plate, each covered in a layer of glossy white icing with thin pink drizzle swirled over the top and small gold sugar pearls sprinkled as decoration; the egg desserts sit in pink paper liners. In the front, one egg is cut in half to show three layers inside: the bottom layer is a crumbly golden cake, above it is a light pink creamy layer, and the top layer consists of fresh red strawberry halves, all topped with white icing. Around the desserts, small pastel-colored candy eggs (yellow, blue, pink, purple) and whole strawberries sit on a smooth white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular fresh strawberries instead of freeze-dried?

Yes, but fresh strawberries hold more moisture, which can affect the texture of the filling. If using fresh, finely chop and drain them well to minimize extra liquid.

How do I prevent the chocolate shell from melting while making the eggs?

Work in a cool environment and refrigerate the molds between chocolate coatings to help the shell set firmly. Also, avoid touching the shell directly with warm hands to prevent melting.