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Glazed Strawberry Shortcake Bombs

A delightful no-bake treat featuring a whole strawberry and cream center, wrapped in cake and dipped in pink chocolate glaze.
Print Recipe
Prep Time 45 minutes
Chilling Time 30 minutes
Total Time 45 minutes
Servings: 12 bombs
Course: Dessert, Snack
Cuisine: American, Modern
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Cake & Filling
  • 1 lb vanilla pound cake or sponge cake store-bought or homemade
  • 0.25 cup cream cheese softened
  • 12 medium fresh strawberries washed and hulled
  • 1 cup heavy whipping cream cold
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
Glaze & Topping
  • 2 cups pink candy melts or white chocolate with pink coloring
  • 2 tbsp coconut oil for thinning chocolate
  • 2 tbsp white nonpareil sprinkles
  • 0.5 cup whipped cream extra for garnish (optional)

Equipment

  • Mixing bowls
  • Baking sheet
  • Parchment paper
  • Microwave-safe bowl
  • Electric Mixer

Method
 

  1. Crumble the sponge cake into a large bowl. Mix in the softened cream cheese until a moldable dough forms.
  2. Whip the heavy cream with powdered sugar and vanilla until stiff peaks form.
  3. Coat each strawberry lightly in the whipped cream. (Freezing berries for 10 mins prior helps cream stick).
  4. Flatten a portion of cake dough, place a cream-coated berry in the center, and wrap the dough around it to form a ball.
  5. Place the formed balls on a parchment-lined baking sheet and freeze for 30 minutes to firm up.
  6. Melt the candy melts and coconut oil in the microwave in 30-second intervals until smooth.
  7. Dip the chilled cake balls into the pink glaze, coating completely. Place back on parchment.
  8. Immediately top with sprinkles before the chocolate hardens.
  9. Refrigerate for 15 minutes before serving. Slice carefully to reveal the center.

Notes

Use strawberries that are uniform in size for consistent results. Do not freeze leftovers as the strawberries will become mushy upon thawing.