Strawberry Shortcake Spring Egg Bombs
Make festive Strawberry Shortcake Spring Egg Bombs, a fun no-bake dessert with white chocolate shells filled with creamy strawberry shortcake goodness. Perfect for Easter, spring parties, and creative treats.
Ingredients
- 2 cups white chocolate chips or melting wafers
- 1 cup crushed vanilla or shortbread cookies
- ½ cup freeze-dried strawberries crushed
- ½ cup cream cheese softened
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- Optional: sprinkles candy melts, chocolate drizzle
Instructions
- Melt white chocolate in 30-second intervals, stirring until smooth.
- Spoon melted chocolate into silicone egg molds and coat evenly.
- Refrigerate for 10–15 minutes until hardened.
- Carefully remove chocolate shells from molds.
- In a bowl, mix cream cheese, powdered sugar, vanilla, crushed cookies, and strawberry powder.
- Fill half of the shells with the mixture.
- Place another shell on top and seal edges with melted chocolate.
- Decorate with sprinkles or chocolate drizzle.
- Refrigerate for 20 minutes until set.
Notes
- Use thicker chocolate layers to prevent cracking.
- Do not overfill to ensure proper sealing.
- Let shells fully harden before removing from molds.
- Store chilled for best texture.