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Strawberry Shortcake Easter Egg Bombs

A stunning spring dessert featuring a pastel pink chocolate shell filled with layers of vanilla sponge cake, sweet cream cheese mousse, and a fresh whole strawberry center.
Print Recipe
Prep Time 45 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 55 minutes
Servings: 6 bombs
Course: Dessert, Snack
Cuisine: American, Spring
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Sponge Cake
  • 3 large eggs room temperature
  • 0.5 cup granulated sugar
  • 0.5 cup all-purpose flour
  • 2 tbsp unsalted butter melted and cooled
  • 1 tsp vanilla extract
  • 0.25 tsp salt
Outer Shell
  • 24 oz pink candy melts or colored white chocolate
Cream Filling & Center
  • 8 oz cream cheese softened
  • 1 cup heavy whipping cream cold
  • 0.5 cup powdered sugar sifted
  • 1 tsp vanilla bean paste or extract
  • 6-8 fresh strawberries medium-sized, washed, dried, hulled

Equipment

  • Large silicone egg mold
  • Stand Mixer or Hand Mixer
  • Piping bags
  • Baking sheet
  • Pastry brush

Method
 

  1. Preheat oven to 350°F (175°C). Line a 9x13 inch rimmed baking sheet with parchment paper.
  2. Whip eggs and granulated sugar on high speed for 5-7 minutes until pale and tripled in volume. Fold in vanilla.
  3. Sift flour and salt over the egg mixture and gently fold. Fold in melted butter.
  4. Spread batter thinly onto baking sheet and bake for 8-10 minutes. Let cool, then cut into pieces to fit your mold.
  5. Melt pink candy melts. Brush a layer inside the silicone egg molds. Chill for 5 minutes. Brush a second layer, focusing on edges. Chill until set.
  6. Beat softened cream cheese and powdered sugar until smooth. In a separate bowl, whip heavy cream and vanilla to stiff peaks. Fold whipped cream into cream cheese mixture.
  7. Press a piece of sponge cake into the chilled chocolate shell. Pipe a layer of cream over the cake.
  8. Press a whole dried strawberry into the center. Cover entirely with cream, leaving a tiny gap at the top of the mold.
  9. Place another piece of sponge cake on top of the cream. Seal the back with melted pink candy melts and chill for 15-20 minutes.
  10. Carefully peel back the silicone mold to release the bombs. Keep refrigerated until ready to serve.

Notes

Ensure strawberries are completely dry before assembling to prevent the cream from separating or the chocolate from seizing.