Description
Strawberry Shortcake Easter Egg Bombs are a delightful no-bake spring treat combining creamy white chocolate shells with a luscious strawberry shortcake filling. These festive edible eggs feature crushed Golden Oreos, freeze-dried and fresh strawberries, and a hint of vanilla, making them perfect for Easter celebrations or any springtime indulgence.
Ingredients
Scale
Filling
- 1 cup Golden Oreo crumbs
- 1 cup freeze-dried strawberries, crushed
- ½ cup cream cheese, softened
- 1 teaspoon vanilla extract
- ½ cup chopped fresh strawberries (patted dry)
Shell
- 2 cups white chocolate or white candy melts
Optional Decorations
- Pastel sprinkles
- Edible glitter
- Extra crushed cookies or strawberries
Equipment
- Silicone egg mold
Instructions
- Prepare the filling: In a large bowl, mix the crushed Golden Oreos, freeze-dried strawberries, softened cream cheese, and vanilla extract until a soft dough forms. Gently fold in the chopped fresh strawberries, then chill the mixture for 15–20 minutes to firm up.
- Melt the chocolate: Melt the white chocolate or candy melts in the microwave using 30-second intervals, stirring each time until smooth and fully melted.
- Coat the egg molds: Using a spoon or brush, coat the inside of each cavity in the silicone egg mold with a layer of melted white chocolate. Place the mold in the freezer for 5 minutes to set. Apply a second layer of white chocolate and freeze again for 10 minutes to strengthen the shell.
- Assemble the eggs: Carefully remove the chocolate shells from the mold once firm. Fill half of the shells with a scoop of the chilled strawberry shortcake filling, pressing gently to flatten. Top with a second shell to form a complete egg, sealing the edges with a bit of melted chocolate if necessary.
- Decorate: Drizzle the tops with extra melted white chocolate and embellish with pastel sprinkles, additional crushed cookies, or edible glitter for a festive touch.
- Chill before serving: Refrigerate the assembled Easter egg bombs until ready to serve, ensuring they stay firm and fresh.
Notes
- Ensure fresh strawberries are thoroughly patted dry to prevent excess moisture from affecting the filling texture.
- Store the Easter egg bombs in an airtight container in the refrigerator for up to 3 days to maintain freshness.
- Perfect as an edible Easter gift or a fun springtime dessert to impress guests.
