Strawberry Shortcake Easter Egg Bombs (Printable)

Festive egg-shaped shells filled with classic strawberry shortcake layers and creamy whipped topping, all wrapped in white chocolate.

# What's Needed:

→ For the Shortcake

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

→ For the Strawberry Filling

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

→ For the Cream Filling

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

→ For the Shells

14 - 12 oz white chocolate or white candy melts
15 - Pastel food coloring (optional)

# How to Make It:

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

# Tips for Success:

01 -
  • The contrast between snappy white chocolate and tender strawberry-filled shortcake creates that perfect texture party in your mouth
  • These look impressive on a holiday table but secretly come together faster than you'd expect
  • Everyone gets their own personal portion, no fighting over who got the bigger slice
02 -
  • Working quickly with melted white chocolate is essential because it sets fast, so have everything ready before you start brushing those molds
  • The second coat of chocolate might feel unnecessary but it is the difference between beautifully intact eggs and disappointing cracks when you try to unmold them
  • Room temperature ingredients will help your chocolate shells adhere better during sealing, so do not chill the filling components before assembling
03 -
  • Use a small pastry brush for coating the molds to get even coverage in all those nooks and crannies
  • If your chocolate starts to thicken while working, gently reheat it for 10 seconds to restore smooth consistency

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