Description

Strawberry Shortcake Easter Egg Bombs: A festive, no-bake dessert featuring a smooth white chocolate shell, creamy strawberry filling, and buttery shortcake crumbs. Perfect for Easter gatherings and Pinterest-worthy treats, these bite-sized delights are easy to make and sure to wow strawberry lovers.

Ingredients

Scale

2 cups white chocolate, melted
1 cup crushed shortbread cookies
½ cup freeze-dried strawberries, crushed
200 g cream cheese, softened
¼ cup powdered sugar
½ tsp vanilla extract
Optional: pink food coloring or decorative sprinkles

Instructions

Spoon melted white chocolate into silicone egg molds and spread evenly to coat the sides. Chill until firm.
In a bowl, mix cream cheese, powdered sugar, vanilla extract, and crushed freeze-dried strawberries until smooth.
Fold in crushed shortbread cookies for texture.
Fill each chocolate shell with the strawberry mixture, leaving space at the top.
Seal with more melted white chocolate and smooth the surface.
Refrigerate until completely set.
Gently remove from molds and decorate if desired.

Notes

Ensure molds are clean and dry before coating with chocolate.
For a pink tint, add a drop or two of pink food coloring to the filling.
Chill time is about 1 hour; keep refrigerated until serving.
Store leftovers in an airtight container in the fridge.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-bake; Refrigerated
Cuisine: American

Nutrition

Serving Size: 1 egg bomb
Calories: Approximately 345–431 per piece
Sugar: Approximately 22–32 g
Sodium: Approximately 150–200 mg
Fat: Approximately 20–28 g
Saturated Fat: Approximately 12–18 g
Unsaturated Fat: Approximately 3–8 g
Trans Fat: 0 g
Carbohydrates: Approximately 25–30 g
Fiber: Approximately 1–3 g
Protein: Approximately 3 g
Cholesterol: Approximately 60–150 mg

Keywords: Strawberry Shortcake Easter Egg Bombs, strawberry dessert, Easter treats, no-bake dessert, white chocolate eggs, cream cheese filling, shortbread crumbs, freeze-dried strawberries