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Strawberry Shortcake Easter Egg Bombs

Irresistibly Sweet Strawberry Shortcake Easter Egg Bombs

Delight in these Strawberry Shortcake Easter Egg Bombs, a festive treat perfect for Easter celebrations!
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Prep Time 30 minutes
Cook Time 15 minutes
Chilling Time 25 minutes
Total Time 1 hour 10 minutes
Servings: 12 egg bombs
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chocolate Shell
  • 12 oz White Chocolate, chopped Use high-quality chocolate for best results.
  • 2 oz Pink Candy Melts Feel free to use any color that matches your theme.
For the Filling
  • 0.5 cup Freeze-Dried Strawberries, crushed Fresh strawberries can be an alternative but may change the texture.
  • 0.5 cup Strawberry Jam Try raspberry jam for a delicious twist!
  • 0.5 cup Heavy Cream Chill well before whipping for best volume.
  • 0.5 cup Cream Cheese, softened Mascarpone can be used as a delightful substitute.
  • 2 tbsp Powdered Sugar Consider a sugar alternative for a healthier option.
  • 1 tsp Vanilla Extract Definitely a recommended addition.
  • 0.5 cup Crushed Shortcake Biscuits Graham cracker crumbs work well if needed.
For Decoration
  • Crushed Shortcake Crumbs Perfect for garnish and adding extra crunch.
  • Fresh Strawberry Slices Offers a refreshing touch to your presentation.
  • Edible Gold Sprinkles Adds a touch of elegance to your festive creations.
  • Melted Pink Chocolate Ideal for drizzling and making the eggs visually appealing.

Equipment

  • microwave-safe bowl
  • Easter egg molds
  • Mixing bowl
  • hand mixer
  • Spatula

Method
 

Making the Egg Bombs
  1. Chop the white chocolate into small pieces and melt in a microwave-safe bowl at 30-second intervals until smooth, about 1-2 minutes. Coat the inside of Easter egg molds with melted chocolate and refrigerate for 15 minutes until firm.
  2. In a mixing bowl, combine softened cream cheese, heavy cream, and powdered sugar. Whip until light and fluffy, about 3-5 minutes. Gently fold in strawberry jam, crushed freeze-dried strawberries, and shortcake crumbs.
  3. Remove the chilled chocolate shells from the molds. Fill half with strawberry shortcake filling, then press the other half on top to seal. Use melted chocolate as glue if necessary. Return to the refrigerator for 10-15 minutes to set completely.
  4. Drizzle melted pink chocolate over the assembled eggs and sprinkle with crushed shortcake crumbs, fresh strawberry slices, and edible gold for decoration.
  5. Place the Strawberry Shortcake Easter Egg Bombs on a decorative platter. Can be enjoyed straight away or stored in an airtight container in the fridge for up to a week.

Nutrition

Serving: 1egg bombCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 20mgSodium: 60mgPotassium: 50mgSugar: 12gVitamin A: 200IUVitamin C: 2mgCalcium: 20mgIron: 0.5mg

Notes

These treats can be prepared ahead of time and are perfect for Easter celebrations.

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