Strawberry Shortcake Easter Bombs (Printable Version)
# What You’ll Need:
→ Chocolate Shell
01 -
12 oz white chocolate, chopped
02 -
2 oz pink candy melts
→ Strawberry Shortcake Filling
03 -
½ cup freeze-dried strawberries, crushed
04 -
½ cup strawberry jam
05 -
½ cup heavy cream
06 -
½ cup cream cheese, softened
07 -
2 tbsp powdered sugar
08 -
1 tsp vanilla extract
09 -
½ cup crushed shortcake biscuits
→ Decoration
10 -
Crushed shortcake crumbs
11 -
Fresh strawberry slices
12 -
Edible gold sprinkles
13 -
Melted pink chocolate
# Steps to Follow:
01 -
Melt white chocolate and coat Easter egg molds. Chill for 15 minutes to set.
02 -
Whip cream cheese, heavy cream, and powdered sugar until smooth. Fold in strawberry jam, crushed freeze-dried strawberries, and shortcake crumbs.
03 -
Fill half of the chocolate egg shells with the strawberry shortcake mixture. Seal with melted chocolate and gently press the halves together until they stick.
04 -
Refrigerate the completed eggs for 10–15 minutes to ensure they hold their shape.
05 -
Drizzle the eggs with melted pink chocolate, sprinkle with shortcake crumbs, and garnish with fresh strawberry slices.
06 -
Crack open the eggs or bite in to enjoy the sweet strawberry shortcake flavors.
# Additional Notes:
01 -
Refrigerate leftovers to maintain freshness. Avoid overfilling the molds for easier assembly.