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Strawberry Shortcake Easter Egg Bombs

A festive Easter dessert featuring sponge cake eggs filled with cheesecake cream and a whole fresh strawberry, dipped in pastel chocolate.
Print Recipe
Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings: 6 Eggs
Course: Dessert, Snack
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Cake Base
  • 1 box vanilla cake mix plus ingredients on box (eggs, oil, water)
Filling
  • 4 oz cream cheese softened
  • 0.5 cup powdered sugar
  • 0.5 cup heavy whipping cream
  • 6 count fresh strawberries small, hulled
Coating
  • 1 cup pink candy melts
  • 1 cup white candy melts
  • 1 tbsp coconut oil to thin chocolate
  • 1 tbsp sprinkles Easter themed

Equipment

  • Silicone Egg Mold
  • Hand Mixer
  • Microwave-safe bowls

Method
 

  1. Preheat oven to 350°F. Grease silicone egg mold.
  2. Prepare cake batter according to package. Fill molds 2/3 full. Bake 15-20 mins. Cool completely.
  3. Whip cream cheese and powdered sugar until smooth. In a separate bowl, whip heavy cream to stiff peaks. Fold into cream cheese mixture.
  4. Scoop a hole in the center of each cake egg. Pipe in a little cream filling.
  5. Insert a whole strawberry into the hollowed cake. Seal with more cream or cake crumbs.
  6. Freeze filled cakes for 15 minutes to firm up.
  7. Melt candy melts with coconut oil. Dip the bottom of eggs in white chocolate and top in pink chocolate.
  8. Decorate with sprinkles before chocolate sets. Refrigerate 20 mins before serving.

Notes

Best served same day due to fresh fruit.