These Strawberry Shortcake Easter Egg Bombs are the ultimate fun and delicious Easter treat!

With a creamy white chocolate shell, a luscious strawberry filling, and crunchy shortcake crumbs, they’re a festive twist on classic strawberry shortcake—in an adorable Easter egg shape!

The combination of silky strawberry cream, buttery biscuit crumbs, and rich chocolate makes every bite a delightful mix of textures and flavors. These treats are easy to make, visually stunning, and perfect for Easter gifts, dessert tables, or a fun family baking activity.

Whether you choose to crack them open like chocolate bombs or bite right in, the sweet, fruity, and creamy goodness inside is irresistible. Plus, they’re completely customizable—add freeze-dried strawberries, extra shortcake pieces, or even a hidden candy surprise for extra fun!

Let’s create these beautiful, decadent Strawberry Shortcake Easter Egg Bombs!

Why You’ll Love This Recipe

Easter-Themed & Adorable – A creative dessert shaped like Easter eggs with a gourmet touch.
No-Bake & Easy to Make – Requires simple ingredients and is fun for all ages.
Strawberry Shortcake Flavors – The perfect mix of fresh, fruity, creamy, and crunchy textures.
Great for Gifting – Package in a festive Easter box for a homemade springtime gift.
Customizable – Fill them with extra strawberries, marshmallows, or crushed cookies.

Ingredients

For the Chocolate Shell

12 oz white chocolate, chopped (or white chocolate chips)
2 oz pink candy melts (or white chocolate + pink food coloring)

For the Strawberry Shortcake Filling

½ cup freeze-dried strawberries, crushed into powder
½ cup strawberry jam or preserves
½ cup heavy cream
½ cup cream cheese, softened
2 tbsp powdered sugar
1 tsp vanilla extract
½ cup crushed shortcake biscuits (or vanilla wafers)

For Decoration

Crushed shortcake crumbs
Fresh strawberries, sliced
Edible gold sprinkles
Melted pink chocolate for drizzling

Instructions

Making the Chocolate Shell

Melt the White Chocolate – Microwave the white chocolate in 30-second intervals, stirring between each until smooth.
Coat the Molds – Using a silicone Easter egg mold, spoon melted white chocolate into each cavity, spreading it evenly to form a shell.
Chill to Set – Place in the refrigerator for 15 minutes until firm.
Repeat for a Thicker Shell – Add another layer of melted chocolate if needed, then chill again.

Making the Strawberry Shortcake Filling

Whip the Cream – In a bowl, beat heavy cream, cream cheese, and powdered sugar until fluffy.
Add Flavor – Gently fold in the crushed freeze-dried strawberries, strawberry jam, and vanilla extract.
Mix in the Crunch – Stir in crushed shortcake biscuits for added texture.

Assembling the Easter Egg Bombs

Fill the Chocolate Shells – Spoon the strawberry shortcake filling into half of the chocolate egg molds.
Seal the Eggs – Brush melted white chocolate around the edges and gently press an empty chocolate shell half on top to create a full egg shape.
Chill Until Set – Refrigerate for 10–15 minutes to ensure the eggs are sealed properly.

Decorating the Bombs

Drizzle & Garnish – Drizzle melted pink chocolate over the eggs, sprinkle with crushed shortcake crumbs and edible gold.
Add Fresh Strawberries – Place a small strawberry slice on top for a fresh, decorative touch.

Serving & Storing

Crack & Enjoy! – Gently break open the egg to reveal the strawberry shortcake filling or bite straight in!
Storage – Keep in an airtight container in the fridge for up to 5 days.

Expert Tips for the Best Strawberry Shortcake Easter Egg Bombs

Use Good-Quality White Chocolate – This ensures a smooth, shiny shell that doesn’t crack easily.
Make the Shells Thick Enough – A double layer of chocolate helps prevent breakage.
Chill Between Steps – Let the chocolate set completely before filling and sealing.
Mix in Different Fillings – Add mini marshmallows, more cookie crumbs, or even a drizzle of caramel for variety.
Gift & Serve Creatively – Package in cute Easter gift boxes or serve them on a dessert platter with pastel decorations.