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–+ servings
Strawberry Shortcake Easter Egg Bombs

Strawberry Shortcake Easter Egg Bombs: No-Bake Spring Delight

Strawberry Shortcake Easter Egg Bombs are delicious no-bake treats featuring creamy strawberry filling in chocolate shells, perfect for Easter celebrations.
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Prep Time 30 minutes
Chilling Time 30 minutes
Total Time 1 hour
Servings: 12 bombs
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chocolate Shells
  • 2 cups White Chocolate Chips Use dairy-free chocolate for vegan options.
For the Creamy Filling
  • 1 cup Heavy Cream Can be replaced with coconut cream for dairy-free version.
  • 1/2 cup Strawberry Jam Substitute with lemon curd or raspberry jam for variety.
  • 1 cup Crushed Shortbread Cookies Gluten-free cookies can be used.
  • 1 teaspoon Vanilla Extract Can be omitted for simplicity.

Equipment

  • Microwave
  • double boiler
  • Easter egg molds
  • Mixing bowl

Method
 

Step-by-Step Instructions
  1. Start by melting the white chocolate chips using a microwave or double boiler until completely smooth. Using a pastry brush or spoon, generously coat the inside of Easter egg molds with the melted chocolate. Chill the molds in the refrigerator for about 10 minutes until the chocolate sets. If desired, apply a second layer for sturdiness before chilling again.
  2. In a medium bowl, whisk together the heavy cream, strawberry jam, crushed shortbread cookies, and vanilla extract until the mixture is smooth and creamy. Cover the bowl and place it in the refrigerator to chill.
  3. Remove the chilled chocolate molds from the refrigerator. Spoon the creamy strawberry filling into each chocolate shell, filling them until just full. Melt a bit more white chocolate and drizzle it over the tops to seal the filling inside. Return the filled molds to the fridge to chill for an additional 20–30 minutes.
  4. Gently unmold the Strawberry Shortcake Easter Egg Bombs by popping them out of the molds. Decorate with melted pink chocolate or use edible decorations like sprinkles or crushed freeze-dried strawberries on top.

Nutrition

Serving: 1bombCalories: 180kcalCarbohydrates: 20gProtein: 2gFat: 10gSaturated Fat: 6gMonounsaturated Fat: 4gCholesterol: 15mgSodium: 30mgPotassium: 50mgFiber: 1gSugar: 12gVitamin A: 100IUVitamin C: 2mgCalcium: 20mgIron: 0.5mg

Notes

Store filled Easter Egg Bombs in an airtight container in the fridge for up to 5 days, or freeze for up to a month. Thaw in the refrigerator before serving.

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