Description
These delightful Strawberry Shortcake Easter Egg Bombs are white chocolate shells filled with strawberry-swirl whipped cream and topped with buttery shortcake crumbs, making them a perfect sweet treat for spring celebrations.
Ingredients
Scale
- 1 cup white chocolate chips
- 1/2 cup strawberries, pureed
- 1/2 cup heavy cream, chilled
- 1/2 cup shortcake crumbs
- Pinch of vanilla extract (optional)
- 1 teaspoon powdered sugar (optional)
- A drop of strawberry extract (optional)
- Freeze-dried strawberry powder (optional)
- Colored sprinkles or edible glitter (optional)
- Chopped fresh strawberries (optional)
Instructions
- Prep your workspace and the mold by cleaning and drying everything.
- Melt the white chocolate in a microwave-safe bowl, stirring at intervals.
- Make the chocolate shells by coating the mold with the melted chocolate and chilling.
- Whip the heavy cream until soft peaks form and fold in the strawberry puree and optional ingredients.
- Fill each chocolate shell with strawberry whipped cream and top with shortcake crumbs.
- Seal the eggs with more melted chocolate and chill until firm.
- Unmold the eggs gently and smooth any seams as necessary.
- Store in an airtight container in the refrigerator or freeze for longer storage.
Notes
These treats are versatile and can be customized with different fillings or toppings. Enjoy them chilled for the best flavor.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Chilling & Molding
- Cuisine: American
Nutrition
- Serving Size: 1 egg bomb
- Calories: 250
- Sugar: 15g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg
Keywords: strawberry, dessert, Easter, chocolate, whipped cream, shortcake