Strawberry Shortcake Easter Egg Bombs (Printable Version)

Chocolate egg shells filled with strawberry shortcake layers, whipped cream, and fresh strawberries. Ideal for festive spring gatherings.

# What You'll Need:

→ Shortcake Base

01 - 1 ½ cups all-purpose flour
02 - ⅓ cup granulated sugar
03 - 2 teaspoons baking powder
04 - ¼ teaspoon salt
05 - 6 tablespoons cold unsalted butter, cubed
06 - ½ cup heavy cream
07 - 1 large egg

→ Strawberry Filling

08 - 1 ½ cups fresh strawberries, diced
09 - 2 tablespoons granulated sugar
10 - 1 teaspoon lemon juice

→ Cream Filling

11 - 1 cup heavy whipping cream
12 - 2 tablespoons powdered sugar
13 - 1 teaspoon vanilla extract

→ Chocolate Shells

14 - 12 ounces white chocolate or white candy melts
15 - Pastel food coloring, optional

# Step-by-Step:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - Whisk together flour, sugar, baking powder, and salt in a large bowl. Cut in cold butter until mixture resembles coarse crumbs. Whisk cream and egg in a small bowl, then add to flour mixture. Stir until just combined.
03 - Turn dough onto a floured surface and pat to ¾-inch thickness. Cut into small rounds with a 2-inch cutter. Place on baking sheet and bake for 12–15 minutes until golden.
04 - Cool baked shortcakes completely, then crumble into small pieces for filling.
05 - Toss diced strawberries with sugar and lemon juice in a bowl. Let sit for 15 minutes to release juices.
06 - Whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
07 - Melt white chocolate in a microwave-safe bowl in 30-second intervals, stirring until smooth. Divide and tint with pastel food coloring if desired.
08 - Brush or spoon melted chocolate into silicone Easter egg molds, covering sides evenly. Chill for 10 minutes, add a second coat, and chill again until firm. Carefully unmold the chocolate egg halves.
09 - Fill half of the egg shells with a layer of shortcake crumbs, a spoonful of macerated strawberries, and a dollop of whipped cream. Gently warm the edges of a second shell half and press onto the filled half to seal.
10 - Decorate with extra melted chocolate, sprinkles, or edible glitter if desired. Chill until ready to serve.

# Expert Advice:

01 -
  • The contrast between crisp white chocolate and soft creamy filling feels magical
  • They look impressive but actually come together faster than you would expect
  • Everyone gets their own perfect portion without fighting over the last slice
02 -
  • Thin chocolate shells will crack when you try to fill them, so do not skip that second coat
  • Room temperature strawberries make the chocolate seize instantly, so keep everything chilled
  • Work quickly once the chocolate is melted or it will become unworkable
03 -
  • Use a pastry brush for the most even chocolate coating in the molds
  • Pop any air bubbles in the chocolate by tapping the mold firmly on the counter

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