Buy Now → Strawberry Shortcake Easter Egg Bombs
A whimsical gluten-free dessert combining strawberries and cream in a white chocolate shell, perfect for Easter celebrations.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Chilling
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 1 cup strawberries, chopped
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 cup white chocolate chips
- 1/2 cup crushed shortcake cookies
- Egg-shaped candy molds
Instructions
- Melt the white chocolate chips in a microwave-safe bowl, stirring every 30 seconds until smooth.
- Use a brush or spoon to coat the inside of the egg-shaped molds with the melted chocolate. Refrigerate until set.
- Whip the heavy cream with powdered sugar in a mixing bowl until soft peaks form. Gently fold in the chopped strawberries.
- Fill the chocolate shells with the strawberry mixture and sprinkle the crushed shortcake crumbs inside.
- Cover the filling with additional melted chocolate and chill until firm.
- Carefully remove the bombs from the molds and serve.
Notes
Ensure all ingredients are certified gluten-free. Allowing the strawberry mixture to chill before filling improves flavor consistency.
Nutrition
- Serving Size: 1 bomb
- Calories: 220
- Sugar: 15g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg