Description
Strawberry Shortcake Easter Egg Bombs are a delightful no-bake springtime treat that combines creamy white chocolate shells with a luscious strawberry shortcake filling. Perfect as an edible Easter gift or festive dessert, these colorful eggs bring the flavors of strawberry shortcake into a fun, bite-sized chocolate bomb form.
Ingredients
Scale
Filling and Shell Ingredients
- 2 cups white chocolate or white candy melts
- 1 cup freeze-dried strawberries, crushed
- 1 cup Golden Oreo crumbs
- ½ cup cream cheese, softened
- 1 teaspoon vanilla extract
- ½ cup chopped fresh strawberries, patted dry
Optional Decorations
- Pastel sprinkles
- Edible glitter
- Extra crushed cookies or strawberries
- Silicone egg mold
Instructions
- Prepare the filling: In a large bowl, combine the crushed Golden Oreos, crushed freeze-dried strawberries, softened cream cheese, and vanilla extract. Mix until a soft dough forms. Gently fold in the chopped fresh strawberries. Place the mixture in the refrigerator to chill for 15 to 20 minutes to firm up slightly.
- Melt the white chocolate: Melt the white chocolate or candy melts using the microwave by heating in 30-second intervals, stirring well between each until the chocolate is smooth and fully melted.
- Create the chocolate shells: Using a spoon or pastry brush, coat the inside of each cavity of the silicone egg mold with a layer of the melted white chocolate. Place the mold in the freezer for 5 minutes to let the chocolate set. Apply a second layer of chocolate to each cavity to strengthen the shells and freeze again for 10 minutes.
- Assemble the egg bombs: Once the shells are firm, carefully pop them out of the mold. Fill half of the shells with a scoop of the chilled strawberry shortcake filling, pressing gently to flatten the top. Place a second chocolate shell over the filling to form a complete egg and use a little melted white chocolate to seal the edges if necessary.
- Decorate and chill: Drizzle the tops of the assembled eggs with extra melted white chocolate and decorate with pastel sprinkles, additional crushed cookies, or edible glitter for a festive look. Refrigerate the finished egg bombs until ready to serve.
Notes
- Ensure fresh strawberries are patted dry to prevent excess moisture from making the filling too soft.
- Store the strawberry shortcake egg bombs in an airtight container in the refrigerator for up to 3 days.
- These make charming edible gifts for Easter or a sweet spring dessert to share with family and friends.
