Description
Strawberry Shortcake Easter Egg Bombs: A festive, no-bake treat featuring a creamy white chocolate shell with strawberry shortcake-inspired filling.
Ingredients
Scale
- 2 cups white chocolate chips or melting wafers
- 1 cup crushed vanilla cookies or shortbread crumbs
- ½ cup freeze-dried strawberries, crushed
- 4 oz cream cheese, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- Pink food coloring (optional)
- Sprinkles or extra crumbs for garnish (optional)
Instructions
- Melt white chocolate until smooth.
- Spoon melted chocolate into silicone egg molds, coating the sides evenly.
- Chill for 10–15 minutes until set.
- In a bowl, mix cream cheese, powdered sugar, vanilla, crushed cookies, and crushed strawberries until smooth. Add a drop of pink food coloring if desired.
- Spoon filling into half of the chocolate egg shells.
- Seal with additional melted chocolate and smooth the tops.
- Chill for 20–30 minutes until fully set.
- Carefully remove from molds and decorate if desired.
Notes
- Tip: Use silicone molds for easy release and uniform eggs.
- You can adjust sweetness by adding more or less powdered sugar.
- Store chilled in an airtight container for up to 3 days (or freeze for longer storage).
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Molded, no-bake chocolate eggs
- Cuisine: American
Nutrition
- Serving Size: 8–10 egg bombs
Keywords: Strawberry Shortcake, Easter Egg Bombs, no-bake chocolate eggs, white chocolate eggs, strawberry filling, spring dessert, kid-friendly