Description
Strawberry Shortcake Easter Egg Bombs offer an easy, no‑bake spring dessert that blends fresh strawberries, light whipped cream, and buttery shortcake crumbs inside a glossy white chocolate egg. Perfect for Easter gatherings, these bite‑size treats serve twelve, require only a few pantry staples, and can be prepared in under an hour. Ideal for Instagram‑ready plating, they bring classic strawberry shortcake flavor to a festive, portable shape that delights kids and adults alike.
Ingredients
Scale
- 1 cup white chocolate chips
- 1 cup strawberries, diced
- 1/2 cup heavy cream
- 1/2 cup shortcake crumbs
- 1 tablespoon sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- 1. Melt white chocolate chips in a microwave‑safe bowl until smooth.
- 2. Coat the inside of Easter egg molds with melted chocolate and refrigerate until set.
- 3. Toss diced strawberries with sugar and salt; let sit 10 minutes.
- 4. Whip heavy cream with vanilla extract, fold in strawberry mixture.
- 5. Fill each chocolate shell with strawberry filling, top with shortcake crumbs.
- 6. Seal with more melted chocolate and refrigerate until firm.
Notes
- For a dairy‑free version
- use coconut‑based whipping cream and dairy‑free white chocolate. Reduce added sugar if desired. Store bombs in an airtight container in the fridge for up to three days.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No‑Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bomb
- Calories: 150
- Sugar: 5g
- Sodium: 30mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: Strawberry Shortcake Easter Egg Bombs, strawberry shortcake recipe, easter dessert ideas, spring candy, easy chocolate eggs, holiday treats, quick spring desserts, bite size desserts, festive Easter sweets