Strawberry Shortcake Easter Egg Bombs are fun little treats that bring together the sweet freshness of strawberries, the light fluffiness of whipped cream, and the soft crumb of vanilla cake, all packed inside colorful Easter egg shells. They’re like a playful twist on the classic strawberry shortcake, perfect for springtime and Easter celebrations.
I love making these Easter egg bombs because they’re super easy to put together, and everyone always gets excited when they see the surprise inside each egg. A great tip is to use fresh, juicy strawberries for the best flavor and to whip your cream just right so it’s soft but still holds its shape. It adds just the right touch of creaminess to balance the sweetness of the cake and fruit.
These treats are such a hit at family gatherings or with kids—they’re not only tasty but also fun to eat, with the bright pastel eggs making everything feel festive. I usually serve them chilled right out of the fridge, and sometimes I like to add a little dusting of powdered sugar on top for that extra special look. They’re little bites of joy that always bring a smile to the table!
Key Ingredients & Substitutions
Graham cracker crumbs: These give a sweet, crunchy base. If unavailable, crushed digestive biscuits or vanilla wafers work well.
White chocolate chips or candy melts: White chocolate adds sweetness and creaminess. Candy melts are easier to melt and harden beautifully, but use good quality white chocolate for richer flavor.
Shredded coconut: I like sweetened coconut for extra flavor, but unsweetened works if you prefer less sweetness. Toasting it lightly adds a nice nutty taste.
Cream cheese: Use full-fat for the creamiest texture. Make sure it’s softened to blend smoothly into the filling.
Fresh strawberries: Choose firm, ripe strawberries to hold their shape inside the filling. Cut to size so each bomb has a nice strawberry center.
How Do You Get a Smooth, Firm Chocolate Shell?
A smooth chocolate shell makes these treats look extra special. Follow these tips:
- Melt the white chocolate or candy melts in short bursts, stirring well to avoid burning.
- Lightly coat your molds inside with melted chocolate, and chill to set before adding filling. This forms a sturdy shell.
- Once filled and frozen, dip the bombs quickly but fully into melted chocolate to seal in the filling.
- Let them dry on parchment paper at room temperature or in the fridge for a snap-worthy chocolate shell.
Patience is key here to avoid cracks or thin spots in the coating.
Equipment You’ll Need
- Silicone half-sphere molds or small round molds – I recommend these because they help shape the bombs perfectly.
- Mixing bowls – for blending the filling ingredients easily.
- Microwave-safe bowl – makes melting the white chocolate quick and mess-free.
- Spatula or spoon – for mixing and spreading the crumb mixture into molds.
- Refrigerator or freezer – to quickly set the crust, filling, and chocolate coating.
- Piping bag or plastic bag (optional) – useful for neatly filling the molds with coconut cream cheese mixture.
- Parchment paper – to catch drips when coating and decorating the bombs.
Flavor Variations & Add-Ins
- Use dark or milk chocolate instead of white for a richer flavor and color contrast.
- Add chopped nuts like almonds or pistachios to the coconut filling for extra crunch.
- Mix in small pieces of fruit like chopped mango or blueberries for a different fruit surprise inside.
- Use flavored extracts such as almond or lemon vanilla to tweak the taste of the filling.
Strawberry Shortcake Easter Egg Bombs
Ingredients You’ll Need:
For The Crust Base:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For The Filling:
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 ½ cups shredded coconut (sweetened or unsweetened)
- Fresh strawberries, whole or quartered to fit inside
For The Coating and Decoration:
- 2 cups white chocolate chips or candy melts
- Pink candy melts or colored white chocolate for drizzle
- Sprinkles for decoration
How Much Time Will You Need?
This recipe takes about 30 minutes to prepare, plus extra time to chill the crust and filling (about 30 minutes to 1 hour). Coating and decorating may take another 15-20 minutes. Freezing the assembled bombs for 20-30 minutes helps them set well before coating. Overall, plan about 1.5 to 2 hours including chilling and melting times.
Step-by-Step Instructions:
1. Make The Crust Base
In a bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until everything is evenly combined. Press this crumb mixture firmly into the bottom of silicone half-sphere molds or small round molds to create a solid base. Pop the molds into the refrigerator to chill and set while you prepare the filling.
2. Prepare The Coconut Cream Cheese Filling
In a mixing bowl, beat softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy. Gently fold in the shredded coconut until well combined. This mixture will be soft but firm enough to hold shape in the molds.
3. Assemble The Easter Egg Bombs
Melt the white chocolate chips or candy melts in a microwave-safe bowl, heating in short bursts and stirring until smooth. Use some melted chocolate to lightly coat the inside of the silicone molds. Place the molds in the refrigerator briefly so the chocolate hardens and forms a shell.
Spoon a layer of the coconut cream cheese filling over the chilled graham cracker base in each mold. Then place a whole or halved strawberry in the center of the filling. Cover the strawberry with more filling, filling the mold completely. Freeze the trays for 20 to 30 minutes to firm up the filling.
4. Coat The Bombs With White Chocolate
Carefully pop out the set coconut strawberry filling balls from the molds. Dip each ball thoroughly in the melted white chocolate, making sure to cover it fully. Set the coated balls on parchment paper and let the chocolate dry and harden.
5. Decorate With Pink Drizzle and Sprinkles
Melt pink candy melts, or tint white chocolate with pink food coloring. Drizzle the pink chocolate over the coated bombs in pretty patterns. While the drizzle is still wet, sprinkle colorful pastel sprinkles on top for a festive Easter look.
6. Serve And Enjoy!
Let all coatings fully harden before serving. Store the Strawberry Shortcake Easter Egg Bombs in the refrigerator to keep them fresh and delicious. These little treats are perfect for celebrating Easter with a sweet surprise inside!
Can I Use Frozen Strawberries for the Filling?
Yes, but make sure to thaw them completely and pat dry to avoid extra moisture in the filling, which can make it too soft.
Can I Prepare These Ahead of Time?
Absolutely! You can assemble and freeze the bombs a day or two in advance. Just store them in an airtight container in the fridge and coat with the chocolate shell just before serving for best results.
How Should I Store Leftovers?
Keep any leftovers refrigerated in an airtight container for up to 3 days. This helps maintain the creamy texture and crisp chocolate coating.
What Can I Substitute for Graham Cracker Crumbs?
If you don’t have graham crackers, crushed vanilla wafers or digestive biscuits make great alternatives that keep the sweet, crunchy base.
