Strawberry Shortcake Easter Egg Bombs (Print View)

Fluffy shortcake, fresh strawberries, and whipped cream tucked inside white chocolate Easter egg shells for a festive spring dessert.

# What You'll Need:

→ Shortcake Components

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 Directions:

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.
03 - Whisk cream and egg in a small bowl. 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 and bake for 12–15 minutes until golden.
05 - Cool baked shortcake completely, then crumble into small pieces.
06 - Toss diced strawberries with sugar and lemon juice. Let sit for 15 minutes to release juices.
07 - Whip 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 sides evenly. Chill for 10 minutes, add a second coat, and chill again until firm. Carefully unmold the chocolate egg halves.
10 - 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. Repeat for all eggs.
11 - Decorate with extra melted chocolate, sprinkles, or edible glitter if desired. Chill until ready to serve.

# Expert Suggestions:

01 -
  • These egg bombs capture everything you love about strawberry shortcake but in adorable handheld form
  • The white chocolate shell keeps everything fresh and adds satisfying crunch to each bite
  • Kids and adults alike get excited breaking into their own personal dessert egg
02 -
  • Working with white chocolate requires patience as it seizes easily so never let any water touch it
  • Thin chocolate shells will crack when filling so always apply two generous coats
  • The egg shells need to be completely firm before unmolding or they will lose their shape
03 -
  • Temper your white chocolate properly for shells that have a professional snap and shine
  • Add a teaspoon of vegetable oil to the melted chocolate if it seems too thick for coating

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