Strawberry Shortcake Easter Egg Bombs
A delightful treat that combines classic strawberry shortcake flavors with an Easter twist, these Chocolate Egg Bombs are fun to make and delicious to eat.
Ingredients
Main ingredients
- 1 cup strawberries, diced Use fresh strawberries for the best flavor.
- 1 cup whipped cream Store-bought whipped cream can be used.
- 1 box shortcake biscuits Prepare according to package instructions.
- 1 cup chocolate melts or candy coating Add vegetable oil to chocolate for better consistency.
- 1 set Easter egg molds Use molds to shape the chocolate eggs.
- to taste sprinkles Optional for decoration.
Instructions
Preparation
- Prepare the shortcake biscuits according to package instructions and let them cool.
- In a mixing bowl, combine diced strawberries with sugar if desired.
- Break shortcake biscuits into pieces and mix with strawberries and whipped cream.
Chocolate Coating
- Melt the chocolate melts in a microwave or double boiler.
- Coat the inside of Easter egg molds with melted chocolate and let them set in the fridge.
Assembly
- Fill the chocolate eggs with the strawberry shortcake mixture and close the eggs with more melted chocolate.
- Let them cool and harden completely.
- Decorate with sprinkles if desired.
- Pop them out of the molds and enjoy!
Notes
If storing leftovers, place them in an airtight container in the refrigerator. They should stay fresh for about 3-5 days.