Strawberry Shortcake Easter Bombs (Print Version)
# Ingredients:
→ For the Chocolate Shell
01 -
12 oz white chocolate, chopped
02 -
2 oz pink candy melts
→ For the Strawberry Shortcake Filling
03 -
½ cup freeze-dried strawberries, crushed
04 -
½ cup strawberry jam
05 -
½ cup heavy cream
06 -
½ cup cream cheese, softened
07 -
2 tbsp powdered sugar
08 -
1 tsp vanilla extract
09 -
½ cup crushed shortcake biscuits
→ For Decoration
10 -
Crushed shortcake crumbs
11 -
Fresh strawberry slices
12 -
Edible gold sprinkles
13 -
Melted pink chocolate
# Instructions:
01 -
Melt the white chocolate and pink candy melts. Coat Easter egg molds with the melted chocolate and chill for 15 minutes.
02 -
In a bowl, whip the cream cheese, heavy cream, and powdered sugar until smooth. Fold in the strawberry jam, crushed freeze-dried strawberries, and shortcake crumbs.
03 -
Fill half of the prepared chocolate egg shells with the strawberry shortcake mixture. Seal the eggs by adding melted chocolate to the edges and pressing the halves together.
04 -
Refrigerate the assembled eggs for 10–15 minutes to ensure they hold their shape.
05 -
Drizzle the eggs with melted pink chocolate, sprinkle with crushed shortcake crumbs, and garnish with a fresh strawberry slice.
06 -
Crack open the chocolate eggs or bite into them to enjoy the sweet strawberry shortcake goodness.