Description
Delight in the flavors of spring with Strawberry Shortcake Easter Egg Bombs! These bite-sized treats combine fresh strawberries, fluffy whipped cream, and a crunchy chocolate coating to create an irresistible dessert perfect for any celebration. Whether you’re hosting an Easter brunch or a spring gathering, these colorful egg bombs will have everyone asking for seconds.
Ingredients
Scale
- 1 cup fresh strawberries, diced
- 1 cup whipped cream (freshly made)
- 2 cups shortcake biscuits (homemade or store-bought)
- 1 cup chocolate shell coating (melted)
- ¼ cup colorful sprinkles (optional)
Instructions
- Prepare the strawberries by rinsing and dicing them into small pieces. Set aside.
- If making homemade shortcake biscuits, mix 2 cups flour, ½ cup sugar, 2 tsp baking powder, ½ cup butter, and 1 cup milk until combined. Bake at 425°F for about 15 minutes until golden.
- Melt the chocolate coating in a microwave-safe bowl until smooth.
- Assemble each egg bomb by layering one biscuit half with strawberries and whipped cream, then topping with another biscuit half to form an egg shape.
- Dip each assembled egg bomb into the melted chocolate coating until fully covered and place on parchment paper to set.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 12g
- Sodium: 60mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg