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Strawberry Shortcake Easter Egg Bombs decorated for Easter

Strawberry Shortcake Easter Egg Bombs

Delightful white chocolate shells filled with strawberry cream and shortcake crumbs, perfect for Easter gatherings.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American, Spring
Calories: 180
Ingredients Method Notes

Ingredients
  

For the chocolate shells
  • 1 cup white chocolate chips for a sweet, creamy shell
For the strawberry cream filling
  • 1 cup fresh strawberries, diced adds a burst of flavor and freshness
  • 1/2 cup heavy cream creates a rich and fluffy filling
  • 1/4 cup powdered sugar sweetens the strawberry cream
  • 1 teaspoon vanilla extract enhances the flavor of the cream mixture
For garnish
  • 1 cup shortcake crumbs provides texture and indulgence

Method
 

Prepare the chocolate shells
  1. Begin by melting the white chocolate chips in a microwave-safe bowl, stirring every 30 seconds until it becomes smooth.
  2. Use a spoon to thoroughly coat the insides of silicone Easter egg molds with the melted chocolate.
  3. Place the molds in the refrigerator for about 15 minutes to set.
Make the strawberry cream filling
  1. Whip the heavy cream in a separate bowl until soft peaks form.
  2. Add the powdered sugar and vanilla extract to the whipped cream and mix until well combined.
  3. Gently fold the diced strawberries into the whipped cream mixture, ensuring they are evenly distributed.
Assemble the egg bombs
  1. When the chocolate shells have hardened, fill each egg half with the strawberry cream mixture.
  2. Sprinkle shortcake crumbs on top of the filling.
  3. Seal the egg halves with more melted chocolate on top.
  4. Allow them to set in the refrigerator for another 30 minutes.
  5. Remove the eggs from the molds and enjoy your delightful Easter treats!

Notes

Store the egg bombs in an airtight container in the refrigerator for up to five days or freeze for a month. Avoid reheating in the microwave.