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Strawberry Shortcake Easter Egg Bombs

These delightful Easter egg bombs combine creamy strawberry filling with crunchy shortcake crumbs, perfect for springtime celebrations.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American, Spring
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Chocolate Shell
  • 1 cup white chocolate chips Melted for coating
  • 1 count Easter egg mold For shaping the egg bombs
For the Filling
  • 1 cup fresh strawberries, chopped Use fresh for best flavor
  • 1/4 cup heavy cream Whipped for filling
  • 1/2 cup shortcake crumbs For texture

Method
 

Preparation
  1. Melt the white chocolate chips in a microwave-safe bowl, stirring every 30 seconds until smooth.
  2. Use a spoon to coat the inside of the Easter egg mold with melted chocolate.
  3. Refrigerate until set, about 10 minutes.
  4. In another bowl, whip the heavy cream until peaks form. Fold in the chopped strawberries.
Assembly
  1. Once the chocolate shells are set, fill each half with the strawberry mixture and sprinkle in shortcake crumbs.
  2. Cover with additional melted chocolate and allow to set in the refrigerator.
  3. Once fully set, carefully pop the egg bombs out of the mold and enjoy!

Notes

These egg bombs are great for parties and can be garnished with whole strawberries or whipped cream. Store in an airtight container in the refrigerator for up to 4 days.