Description
Delightful Strawberry Shortcake Easter Egg Bombs perfect for Easter celebrations.
Ingredients
Scale
- 2 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract (for whipped cream)
- 1 package (12 count) plastic Easter eggs
- 1 cup shortcake crumbles (store-bought or homemade)
- 1/2 cup white chocolate chips (optional, for drizzling)
Instructions
- In a medium bowl, combine the sliced strawberries, granulated sugar, and 1 teaspoon of vanilla extract. Toss to coat and let sit for about 15 minutes to macerate.
- While the strawberries are resting, whip the heavy cream in a large bowl using an electric mixer until soft peaks form. Gradually add the powdered sugar and 1 teaspoon of vanilla extract, continuing to whip until stiff peaks form.
- Carefully open the plastic Easter eggs and set them aside.
- In each half of the Easter egg, layer a spoonful of the macerated strawberries, followed by a layer of shortcake crumbles, and then a dollop of whipped cream. Repeat the layers until the egg is filled, finishing with whipped cream on top.
- Close each Easter egg carefully and refrigerate for at least 1 hour to allow the flavors to meld.
- If desired, melt the white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth. Drizzle the melted chocolate over the filled eggs before serving.
Notes
- For a lighter version, use low-fat whipped topping instead of heavy cream.
- You can also substitute other fruits like blueberries or raspberries for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 egg
- Calories: 180
- Sugar: 10g
- Sodium: 50mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
Keywords: Strawberry Shortcake Easter Egg Bombs