Sweet Strawberry Shortcake Easter Egg Bombs to Delight You

Indulge in Strawberry Shortcake Easter Egg Bombs, a delightful no-bake dessert perfect for spring gatherings.

Print Recipe Pin Recipe

Prep Time 30

Chilling Time 45

Total Time 1 15

Servings: 12 bombs

Course: Desserts

Cuisine: American

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Coating

2 cups White Chocolate Chips Can substitute with dairy-free white chocolate for a vegan option.

For the Filling

1 cup Strawberry Jam Can replace with raspberry or any fruit preserve of choice.
1 cup Heavy Cream Substitute with coconut cream for a dairy-free version.
1 cup Crushed Shortbread Cookies Any buttery cookie can be used; gluten-free options are available.
1 teaspoon Vanilla Extract Optional flavor enhancer.

For Decoration

Colored Drizzles or Edible Flowers Enhances visual appeal.

Equipment

Microwave or double boiler
Silicone mold
mixing bowl
Pastry brush

Method

Step-by-Step Instructions

Melt the white chocolate chips in a microwave-safe bowl or a double boiler for 1-2 minutes until smooth.
Carefully coat the insides of silicone molds with the melted white chocolate, refrigerate for about 10 minutes.
Check for any thin spots and recoat if necessary; refrigerate for another 5-10 minutes.
Whisk the heavy cream, strawberry jam, crushed shortbread cookies, and vanilla together until smooth, then chill for 15 minutes.
Fill each chocolate shell with the chilled mixture and seal with melted chocolate, refrigerate for 20-30 minutes.
Gently unmold the treats and decorate with drizzles or sprinkles before serving.

Nutrition

Serving: 1bombCalories: 150kcalCarbohydrates: 18gProtein: 1gFat: 8gSaturated Fat: 5gMonounsaturated Fat: 2gCholesterol: 10mgSodium: 40mgPotassium: 50mgSugar: 12gCalcium: 2mgIron: 2mg

Notes

Perfect for impressing friends at Easter or spring gatherings. Customize fillings and decorations for unique treats.

Tried this recipe?

Let us know how it was!