Strawberry Shortcake Easter Bombs

This strawberry shortcake Easter egg bombs recipe transforms classic strawberry shortcake flavors into an adorable, festive treat perfect for your Easter table. The combination of creamy white chocolate shell with strawberry filling and shortcake crumbs creates a delightful surprise when you crack them open.

I created these after wanting something more exciting than traditional Easter chocolates. My nieces now beg for these every spring, and helping decorate them has become our special Easter weekend tradition.

Ingredients

• White chocolate: the foundation of your egg shells providing structure and a sweet canvas for decorating
• Pink candy melts: creates beautiful color contrast and festive Easter vibes
• Freeze dried strawberries: intensifies the strawberry flavor without adding moisture that would soften your chocolate shell
• Strawberry jam: provides that classic sweet strawberry flavor we all love in shortcake
• Heavy cream: creates a light mousse texture when whipped with cream cheese
• Cream cheese: adds tanginess and stability to the filling
• Powdered sugar: sweetens the filling while dissolving completely for smooth texture
• Vanilla extract: enhances all the flavors and adds depth
• Crushed shortcake biscuits: provides the essential shortcake element and delightful texture contrast
• Crushed shortcake crumbs: hints at the surprise filling inside
• Fresh strawberry slices: adds visual appeal and fresh flavor
• Edible gold sprinkles: elevates the presentation for a special occasion feel
• Melted pink chocolate: creates beautiful decorative elements

Step-by-Step Instructions

Make the Chocolate Shell:

Carefully melt your white chocolate in 30 second intervals in the microwave stirring between each until just melted. Using a spoon coat the inside of your Easter egg molds with an even layer of chocolate about 1/8 inch thick. Tap the molds gently to remove air bubbles. Place in refrigerator for 15 minutes until completely set. Apply a second coat if needed for strength.

Prepare the Filling:

Beat cream cheese until smooth and fluffy about 2 minutes. In a separate bowl whip heavy cream with powdered sugar and vanilla until soft peaks form. Gently fold whipped cream into cream cheese mixture until uniform. Add strawberry jam and crushed freeze dried strawberries folding gently to maintain a light texture. Finally fold in shortcake crumbs reserving some for decoration.

Assemble the Eggs:

Remove hardened chocolate shells from molds carefully by pressing gently on the backs. Fill half of your egg shells with the strawberry shortcake mixture leaving a small edge clear for sealing. Warm a small plate in the microwave and press the edges of unfilled shell halves onto it briefly to slightly melt the edges. Quickly press filled and unfilled halves together holding for 10 seconds to seal.

Chill to Set:

Place assembled eggs on a parchment lined tray and refrigerate for at least 15 minutes to ensure the seal is strong and the filling is firm. This prevents any leaking when serving and handling.

Decorate:

Once set drizzle eggs with melted pink chocolate using a spoon or piping bag. While still wet sprinkle with shortcake crumbs and edible gold sprinkles. Add a fresh strawberry slice just before serving for the perfect finishing touch.

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My absolute favorite part is watching peoples faces light up when they crack open the eggs. My grandmother who always made strawberry shortcake in spring absolutely adores this modern twist on her classic recipe. The addition of freeze dried strawberries was actually her suggestion and truly elevates the flavor.

Storage Tips

These egg bombs will keep beautifully in the refrigerator for up to 5 days in an airtight container. For the best presentation wait to add fresh strawberry slices until just before serving. The chocolate shells will soften slightly at room temperature which actually creates the perfect texture for enjoying them lay them out about 15 minutes before serving for the ideal consistency.

Make Ahead Options

You can prepare all components separately up to three days in advance. Store the chocolate shells in a cool dry place and the filling in an airtight container in the refrigerator. Assemble on the day of serving for the freshest result. If fully assembled the day before place in the refrigerator but bring to room temperature for about 10 minutes before serving for the best texture and flavor.

Flavor Variations

While strawberry is classic for Easter you can easily adapt this recipe for different occasions. Try raspberry jam with crushed freeze dried raspberries for a more intense berry flavor. Lemon curd with crushed shortbread makes a delightful spring variation. For chocolate lovers dark chocolate shells with a cookies and cream filling creates a stunning black and white contrast perfect for more formal occasions.

Frequently Asked Questions

→ How do I melt the white chocolate for the shells?

Melt the white chocolate in a microwave-safe bowl in 20-second intervals, stirring in between, until smooth.

→ Can I use regular cream cheese instead of softened?

Softened cream cheese is recommended as it blends more smoothly with the other ingredients, but regular works if softened slightly before mixing.

→ What alternative decorations can I use?

Instead of gold sprinkles, try colorful sugar sprinkles, mini candy decorations, or edible glitter for a festive touch.

→ How long do these treats last once made?

These strawberry bombs can last up to 3 days when stored in an airtight container in the refrigerator.

→ Are there substitutes for freeze-dried strawberries?

You can use finely chopped fresh or frozen strawberries, but freeze-dried strawberries offer the best texture and concentrated flavor.