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Strawberry Shortcake Easter Egg Bombs

Strawberry Shortcake Easter Egg Bombs for a Spring Delight

Celebrate Easter with delicious No-Bake Strawberry Shortcake Easter Egg Bombs featuring a silky white chocolate shell and creamy strawberry filling.
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Prep Time 30 minutes
Chilling Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 12 bombs
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chocolate Shell
  • 12 oz White Chocolate High-quality to prevent cracking.
For the Filling
  • 1 cup Fresh Strawberries Finely chopped and drained.
  • 1/2 cup Freeze-Dried Strawberries Optional for flavor.
  • 1 cup Shortcake Crumbs Store-bought or homemade.
  • 1/4 cup Softened Butter For creamy texture.
  • 1/2 cup Cream For blending.
For Assembly
  • 1/4 cup Melted Chocolate Acts as glue.

Equipment

  • microwave-safe bowl
  • Easter egg molds
  • mixing bowl

Method
 

Preparation Steps
  1. Melt white chocolate in a microwave-safe bowl, stirring every 30 seconds until smooth. Coat egg molds and chill for 15-20 minutes.
  2. In a mixing bowl, combine finely chopped fresh strawberries, softened butter, and cream. Fold in shortcake crumbs and optional freeze-dried strawberries until smooth.
  3. Remove chocolate shell from molds. Fill half with strawberry mixture and press the other half on top, using melted chocolate as glue.
  4. Chill assembled eggs for 20-30 minutes to set.
  5. Drizzle additional melted white chocolate on top and sprinkle shortcake crumbs or colorful sprinkles for decoration.
  6. Serve chilled and enjoy!

Nutrition

Serving: 1bombCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gCholesterol: 15mgSodium: 30mgPotassium: 100mgFiber: 1gSugar: 12gVitamin A: 100IUVitamin C: 5mgCalcium: 20mgIron: 0.5mg

Notes

Use high-quality ingredients for best results, and customize flavors as desired.

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