Description
Indulge in the festive delight of Strawberry Shortcake Easter Egg Bombs! These charming, egg-shaped desserts bring together the classic flavor of strawberry shortcake in a playful presentation that is perfect for Easter celebrations and springtime gatherings. Each bomb features a luscious strawberry filling surrounded by creamy whipped cream, all encased in a sweet white chocolate shell. Not only are they visually appealing, but they also offer a delightful burst of flavor with every bite, making them an irresistible addition to any dessert table or party. Easy to make and perfect for sharing, these handheld treats are sure to impress your guests and satisfy your sweet tooth!
Ingredients
Scale
- 1 cup white chocolate chips (for coating)
- 1 cup fresh strawberries, pureed
- 1/2 cup heavy cream (whipped)
- 1 teaspoon vanilla extract
- 1/2 cup shortcake crumbs
Instructions
- Prepare Easter egg molds by ensuring they are clean and dry.
- Melt white chocolate chips in a microwave-safe bowl until smooth.
- Coat each mold with melted chocolate and refrigerate for 10 minutes to set.
- In a mixing bowl, combine pureed strawberries, whipped cream, and vanilla; fold gently.
- Fill each mold halfway with shortcake crumbs, add the strawberry mixture, top with more crumbs, and seal with melted chocolate.
- Chill the filled molds for at least 30 minutes until firm.
- Carefully unmold and serve immediately or store in an airtight container.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 egg bomb (50g)
- Calories: 180
- Sugar: 12g
- Sodium: 20mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg