Strawberry Shortcake Easter Egg Bombs
Delightful confections that capture the essence of strawberry shortcake in playful, egg-shaped forms.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 12 egg bombs 1x
- Category: Dessert
- Method: Chilling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1.5 cups white chocolate chips
- 0.5 cups heavy cream
- 0.5 cups strawberry jam or preserves
- 1 cup crushed shortbread cookies or vanilla wafers
- 0.5 tsp vanilla extract
- as needed pink drizzle
- as needed Easter sprinkles
- as needed crushed freeze-dried strawberries
Instructions
- Melt the white chocolate chips.
- Prepare the molds by brushing a thin layer of melted chocolate into the cavities.
- Create the strawberry filling by whisking together heavy cream, strawberry jam, crushed cookies, and vanilla extract.
- Assemble the eggs by filling the halves with strawberry filling and sealing them.
- Decorate the eggs with pink chocolate drizzle, sprinkles, and freeze-dried strawberries.
- Chill and serve at room temperature.
Notes
Store leftovers in an airtight container in the fridge for up to a week. Best enjoyed within the first few days for maximum freshness.
Nutrition
- Serving Size: 1 egg bomb
- Calories: 210
- Sugar: 18g
- Sodium: 30mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 10mg