Description
These adorable Strawberry Shortcake Easter Egg Balls are a fun and festive dessert perfect for Easter! They combine the classic flavors of strawberry shortcake in a bite-sized, egg-shaped treat.
Ingredients
Scale
- 1 (10.75 ounce) package frozen pound cake, thawed
- 1 cup fresh strawberries, hulled and chopped
- 1/4 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup white chocolate chips, melted
- Pink food coloring (optional)
- Sprinkles for decoration
Instructions
- Crumble the thawed pound cake into a large bowl.
- In a separate bowl, mash the chopped strawberries.
- In a small bowl, whisk together the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Add the mashed strawberries and whipped cream mixture to the crumbled pound cake. Mix well until everything is combined.
- If desired, add a few drops of pink food coloring to achieve a desired color.
- Shape the mixture into egg shapes, about 1-inch in size.
- Place the egg balls on a parchment-lined baking sheet and freeze for at least 30 minutes to firm up.
- Melt the white chocolate chips in the microwave, stirring every 30 seconds until smooth.
- Dip each egg ball into the melted white chocolate, coating it completely.
- Immediately decorate with sprinkles before the chocolate sets.
- Return the decorated egg balls to the parchment-lined baking sheet and refrigerate until the chocolate is set.
- Serve chilled and enjoy!
Notes
- For a richer flavor, use a strawberry-flavored pound cake.
- You can also use store-bought strawberry frosting instead of making your own whipped cream.
- Feel free to experiment with different sprinkles and decorations.
- Store the egg balls in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 egg ball
- Calories: 120
- Sugar: 12g
- Sodium: 15mg
- Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 13g