Strawberry Shortcake Easter Egg Bombs
Delightful Easter treats made with hollow chocolate eggs filled with fresh strawberries, whipped cream, and crumbled shortcake, perfect for spring celebrations.
Ingredients
For the Egg Shells
- 12 large chocolate eggs, hollow
For the Filling
- 2 cups fresh strawberries, hulled and diced
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup crumbled shortcake or sponge cake
- 1/4 cup strawberry jam
- Fresh mint leaves optional for garnish
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
Preparation
- Carefully crack the top of each hollow chocolate egg to create a small opening. Cleanly remove the pieces and set them aside.
- In a mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Whip the mixture until soft peaks form.
- In another bowl, combine the diced strawberries with the strawberry jam. Mix gently until well-coated.
- Set aside the crumbled shortcake or sponge cake for assembly.
Assembly
- Layer the ingredients inside the hollow chocolate eggs starting with a spoonful of crumbled shortcake, then whipped cream, followed by the strawberry mixture. Repeat until filled.
- Gently press down on the layers without breaking the shell.
- Optionally place the top pieces of the chocolate eggs back on or leave them open.
- Chill the filled eggs in the refrigerator for at least 30 minutes before serving.
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Notes
For better flavor, use high-quality chocolate eggs, and consider infusing whipped cream with citrus zest for brightness. Prevent overfilling to avoid cracks.