Strawberry Shortcake Easter Egg Bombs

Strawberry Shortcake Easter Egg Bombs are an elegant, festive dessert perfect for spring celebrations. These eye-catching treats feature a whole strawberry nestled inside silky vanilla mousse and soft sponge cake, all encased in a pastel pink and white chocolate shell. Whether served as a show-stopping centerpiece or a delightful individual treat, they bring both beauty and flavor to your Easter table.

Why You’ll Love This Recipe

These Easter egg bombs are as impressive as they are delicious. Combining the classic flavors of strawberry shortcake with a fun seasonal twist, they deliver a light yet indulgent experience in every bite. With a creamy mousse, fresh fruit, soft cake, and a crisp chocolate shell, they offer an irresistible variety of textures. Their decorative charm makes them perfect for Easter gatherings, baby showers, or springtime parties.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the cake layer:

• All-purpose flour
• Granulated sugar
• Large eggs
• Vanilla extract
• Salt

For the filling:

• Whole fresh strawberries, hulled
• Heavy whipping cream
• Cream cheese, softened
• Powdered sugar
• Vanilla extract

For the coating & decor:

• White chocolate or candy melts (white and pink)
• Green cupcake liners or edible grass for serving
• Mini meringues or whipped cream for topping

Directions

1. Preheat the oven to 350°F (175°C). Grease a baking sheet and line it with parchment paper.
2. In a large bowl, beat the eggs and granulated sugar until the mixture is light, fluffy, and pale in color.
3. Gently fold in the sifted flour, vanilla extract, and a pinch of salt until fully combined.
4. Spread the batter evenly onto the prepared baking sheet and bake for 10–12 minutes, or until lightly golden and set. Let cool completely, then cut into small rounds to fit your egg molds.
5. For the mousse filling, beat the softened cream cheese, powdered sugar, and vanilla until smooth. In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture.
6. Melt the white chocolate or candy melts, tinting a portion pink if desired. Using a silicone egg-shaped mold, coat the interior with the pink and white melted chocolate, swirling for a marbled effect. Let it set until firm.
7. Pipe the mousse into each mold, press a whole strawberry into the center, and place a sponge cake round on top. Cover with additional melted chocolate to seal the egg.
8. Chill the molds for at least 1 hour or until the shells are fully firm.
9. Carefully unmold each egg and decorate with whipped topping or mini meringues. Serve in green cupcake liners or on edible grass for a festive presentation.

Servings and timing

Servings: 8 Easter egg bombs
Prep Time: 30 minutes
Chill Time: 60 minutes
Total Time: 1 hour 30 minutes
Calories: 220 kcal per egg bomb

Variations

• Flavor Change: Use lemon or almond extract in the mousse for a refreshing twist.
• Berry Swap: Replace strawberries with raspberries or blueberries for a different fruit center.
• Color Customization: Use pastel colors like lavender, mint green, or baby blue to match your celebration’s color palette.
• Decorative Touches: Add sprinkles, gold leaf, or edible flowers for extra elegance.
• Cake Base: Substitute the sponge cake with store-bought pound cake for convenience.

Storage/Reheating

Store the Easter egg bombs in an airtight container in the refrigerator for up to 3 days. They are best enjoyed chilled. Do not freeze, as freezing may affect the texture of the mousse and the chocolate shell. These treats do not require reheating and should be served cold.

FAQs

Can I make these egg bombs in advance?

Yes, they can be prepared a day ahead and stored in the refrigerator until ready to serve.

Do I need a silicone mold for this recipe?

A silicone egg mold is highly recommended for easy release and shaping. If unavailable, a small round silicone mold can be used as an alternative.

Can I use store-bought cake instead of homemade sponge?

Yes, pre-made sponge or pound cake can be used to save time.

How do I melt the chocolate for coating?

Melt chocolate using a microwave in 20–30 second intervals or a double boiler, stirring frequently to avoid burning.

Is the mousse safe to eat without baking?

Yes, the mousse is made from whipped cream and cream cheese, both of which are safe to consume without baking.

Can I use frozen strawberries?

Fresh strawberries are preferred for texture, but frozen ones can be used if thawed and well-drained.

How do I prevent the chocolate from cracking when unmolding?

Ensure the egg bombs are fully chilled and the chocolate is set before gently removing them from the mold.

Can I color the chocolate shell?

Yes, use oil-based food coloring or candy melts in your desired colors to tint the white chocolate.

What if I don’t have green cupcake liners or edible grass?

You can present the egg bombs on small decorative paper doilies or simply on a tray for a clean, elegant look.

Can I make this dessert gluten-free?

Yes, substitute the all-purpose flour in the sponge cake with a gluten-free flour blend.

Conclusion

Strawberry Shortcake Easter Egg Bombs are a beautiful and delicious way to celebrate spring. With their fresh fruit center, creamy mousse filling, soft cake, and stunning chocolate shell, they are as delightful to eat as they are to behold. Whether you’re hosting an Easter brunch or looking for a new springtime favorite, these elegant treats will add charm and sweetness to any occasion.

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