Description
Strawberry Shortcake Easter Egg Bombs are fun, festive treats featuring chocolate egg shells filled with layers of crushed shortcake cookies, whipped cream, and fresh strawberries. Perfect for Easter celebrations or gifting!
Ingredients
Scale
Ingredients
- 6–8 hollow chocolate Easter eggs (store-bought or homemade)
- 1 cup crushed shortcake cookies
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- 1 cup fresh strawberries, chopped
- Optional: sprinkles or mini chocolate pieces for topping
Instructions
Instructions
- Chill a mixing bowl and beaters in the freezer for 10 minutes. Then whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Carefully fill each hollow chocolate egg with a layer of crushed shortcake cookies.
- Add a layer of chopped strawberries, then top with whipped cream.
- Repeat layers if egg size allows, finishing with whipped cream on top.
- Decorate with sprinkles or mini chocolate pieces as desired.
- Serve immediately, or refrigerate for up to 2 hours before serving. Do not store too long to prevent the chocolate from softening excessively.
Notes
Optional: For extra flavor, drizzle melted chocolate over the top. Can also use other berries like raspberries or blueberries. Handle chocolate eggs gently to avoid cracking.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert / Easter Treat
- Method: No-Bake / Assembled
- Cuisine: American / Holiday Dessert
Nutrition
- Serving Size: 1 egg bomb
- Calories: 320
- Sugar: 25g
- Sodium: 90mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
Keywords: strawberry shortcake egg bombs, Easter dessert, no-bake treats, chocolate egg dessert, festive dessert