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Strawberry Shortcake Easter Egg Bombs

A stunning surprise-inside dessert featuring a pink chocolate shell filled with fluffy vanilla cake, rich cream cheese filling, and a whole fresh strawberry center.
Print Recipe
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 2 hours
Servings: 6 Egg Bombs
Course: Dessert, Snack
Cuisine: American, Holiday, Spring
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Outer Shell
  • 12 oz pink candy melts or white chocolate with pink oil-based coloring
  • 1 tbsp coconut oil or shortening
Filling & Center
  • 8 oz cream cheese softened
  • 0.5 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup heavy whipping cream cold
  • 6 fresh strawberries medium size, hulled, completely dry
Cake Layer
  • 1 sheet vanilla sponge cake thin layer, homemade or store-bought

Equipment

  • Silicone Easter egg mold (large)
  • Hand mixer or stand mixer
  • Microwave-safe bowls
  • Small pastry brush

Method
 

  1. Melt pink candy melts with coconut oil in 30-second increments in the microwave until smooth.
  2. Brush a thick layer of melted pink chocolate inside each cavity of a silicone egg mold. Chill in fridge for 15 minutes to set.
  3. In a bowl, beat softened cream cheese, powdered sugar, and vanilla until smooth.
  4. In a separate bowl, whip the heavy cream to stiff peaks, then gently fold into the cream cheese mixture.
  5. Press small, thin pieces of vanilla sponge cake into the bottom and sides of the hardened chocolate shells.
  6. Add a spoonful of cream filling, press a dry, whole strawberry into the center, and cover completely with more cream.
  7. Seal the top with another piece of sponge cake, then cover the base with a final layer of melted pink chocolate.
  8. Chill for 2 hours until completely firm. Carefully peel away the silicone mold and serve.

Notes

Ensure your strawberries are 100% dry before placing them in the cream to prevent the filling from separating or becoming watery.