Delicious Strawberry Shortcake Easter Egg Bombs You’ll Love

Indulge in Strawberry Shortcake Easter Egg Bombs that bring together chocolate, strawberries, and shortcake for a delightful treat.

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Prep Time 20

Cook Time 15

Chill Time 30

Total Time 1 5

Servings: 12 bombs

Course: DESSERTS

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chocolate Shell

2 cups white chocolate chips perfect for creating a smooth, sweet shell

For the Filling

1 cup strawberries, pureed provides fresh, fruity flavor
1 cup heavy cream adds creamy texture when whipped
1 teaspoon vanilla extract enhances overall flavor

For the Assembly

1 cup shortcake crumbs for iconic shortcake texture
1 set Easter egg molds essential for crafting shapes

Equipment

Microwave-Safe Bowl
Pastry brush
mixing bowl
Easter egg molds

Method

How to Make Strawberry Shortcake Easter Egg Bombs

Melt the white chocolate chips in a microwave-safe bowl using 30-second bursts, stirring after each session until smooth.
Coat the inside of the Easter egg molds with a pastry brush to evenly distribute the melted chocolate. Refrigerate for 15 minutes.
Whip the heavy cream until soft peaks form, then gently fold in the pureed strawberries and vanilla extract.
Fill the chocolate shells with the strawberry mixture, and sprinkle in shortcake crumbs.
Seal the egg halves by brushing more melted chocolate on the edges, then press the halves together. Chill until firm for another 15 minutes.

Nutrition

Serving: 1bombCalories: 250kcalCarbohydrates: 30gProtein: 2gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 20mgSodium: 50mgPotassium: 100mgFiber: 1gSugar: 20gVitamin A: 200IUVitamin C: 10mgCalcium: 50mgIron: 0.5mg

Notes

Refrigerate in an airtight container for up to 3 days, or freeze for up to 1 month for later enjoyment.

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