Description
These Strawberry Shortcake Easter Egg Bombs are the ultimate springtime treat! With a white chocolate shell, creamy strawberry filling, and crunchy shortcake bits, they’re festive, delicious, and perfect for Easter celebrations or a whimsical dessert any time of year.
Ingredients
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1 ½ cups white chocolate chips or candy melts
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½ cup whipped cream cheese
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¼ cup powdered sugar
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½ cup diced fresh strawberries
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½ tsp vanilla extract
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½ cup crushed shortbread cookies
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Sprinkles or extra cookie crumbs (optional, for decoration)
Instructions
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Melt chocolate in a microwave-safe bowl in 20-second intervals, stirring until smooth.
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Brush melted chocolate into silicone egg molds. Chill for 10 minutes and repeat for a second layer.
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Make filling: Mix cream cheese, powdered sugar, vanilla, and strawberries in a bowl.
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Spoon filling into half of the chocolate shells. Sprinkle crushed cookies on top.
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Seal bombs: Gently warm edges of empty chocolate halves and press onto filled halves to seal.
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Decorate with extra drizzle, cookie crumbs, or sprinkles if desired. Chill until firm.
Notes
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Use freeze-dried strawberries for a longer shelf life.
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Swap cream cheese with whipped topping for a lighter version.
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Store in the fridge for up to 3 days.
- Prep Time: 20 minutes |
- Cook Time: 0 minutes (chill only)
Nutrition
- Calories: 210
- Sugar: 18g
- Sodium: 50mg
- Fat: 12 g
- Carbohydrates: 25 g
- Fiber: 1g
- Protein: 2g