why make this recipe
Strawberry Shortcake Easter Egg Bombs are quick, fun, and pretty. They use simple ingredients and look like a holiday treat. Kids and guests will love the surprise inside. You can serve them at a spring party or a family brunch. If you also want a savory brunch idea, try a bacon potato egg hash recipe for balance.
introduction
This recipe makes small chocolate eggs filled with strawberry cream and shortcake crumbs. You need white chocolate, fresh strawberries, cream, sugar, and shortcake crumbs. The steps are easy and do not take long. These keep well in the fridge and are great to make ahead for Easter.
how to make Strawberry Shortcake Easter Egg Bombs
Make the chocolate shells first, then the filling, and put them together. Work on a cool surface so the chocolate sets fast. Use clean molds and a light hand when filling so the shell does not crack. If you want another simple baked egg option for a different meal try baked cottage cheese eggs.
Ingredients :
- 8 ounces of white chocolate
- 1 cup of fresh strawberries, pureed
- 1/2 cup of heavy cream
- 1/4 cup of powdered sugar
- 1 cup of shortcake crumbs
- Easter egg molds
Directions :
- Melt the white chocolate in a microwave-safe bowl until smooth.
- Using a spoon, coat the inside of the Easter egg molds with a layer of melted chocolate and refrigerate until set.
- In a bowl, whip together the heavy cream and powdered sugar until stiff peaks form, then gently fold in the strawberry puree.
- Remove the chocolate shells from the molds and fill each half with the strawberry cream mixture and sprinkle shortcake crumbs on top.
- Seal the halves together with more melted chocolate.
- Chill until ready to serve, then enjoy your Strawberry Shortcake Easter Egg Bombs!
how to serve Strawberry Shortcake Easter Egg Bombs
Serve cold or slightly chilled on a tray. Place each egg on a small paper cup or a nest of shredded paper grass. You can cut them in half to show the filling or give whole eggs to guests to crack open. Add a few fresh strawberry slices on the plate for color.
how to store Strawberry Shortcake Easter Egg Bombs
Keep them in a closed container in the refrigerator. They stay good for 2–3 days. Do not leave them at room temperature for long because the cream filling will soften and the chocolate may melt.
tips to make Strawberry Shortcake Easter Egg Bombs
- Chill the chocolate shells well before filling to avoid breaks.
- Use room-cool strawberry puree so the filling does not melt the shell.
- Press a small spoon of melted chocolate around the edges to seal the eggs neatly.
- For firmer cream, add a little more powdered sugar or chill the whipped cream longer.
- For more baked egg ideas for other meals see baked feta eggs with tomatoes and spinach.
variation (if any)
- Swap white chocolate for milk chocolate for a sweeter shell.
- Use lemon puree instead of strawberries for a citrus filling.
- Add tiny pieces of shortcake inside the filling for extra crunch.
- Stir in chopped toasted almonds or coconut with the crumbs for texture.
FAQs
Q: Can I use frozen strawberries?
A: Yes. Thaw and drain excess water, then puree.
Q: Can I make the shells in advance?
A: Yes. Make shells a day ahead and store them in a cool place or fridge.
Q: How do I fix a cracked shell?
A: Put a small dab of melted chocolate on the crack and press the edges gently. Chill to set.
Q: Can I use whipped topping instead of heavy cream?
A: You can, but whipped cream from heavy cream holds shape better and tastes fresher.
Q: Are these safe for kids to help make?
A: Yes. Kids can help fill and sprinkle crumbs. Handle hot melted chocolate for them.
Conclusion
If you want more easy and fun recipe ideas like this, check out Chef Sam | Sam Jose | Substack for more simple treats and tips.
Strawberry Shortcake Easter Egg Bombs
Ingredients
Method
- Melt the white chocolate in a microwave-safe bowl until smooth.
- Using a spoon, coat the inside of the Easter egg molds with a layer of melted chocolate and refrigerate until set.
- In a bowl, whip together the heavy cream and powdered sugar until stiff peaks form.
- Gently fold in the strawberry puree.
- Remove the chocolate shells from the molds and fill each half with the strawberry cream mixture.
- Sprinkle shortcake crumbs on top before sealing.
- Seal the halves together with more melted chocolate.
- Chill until ready to serve.