Strawberry Shortcake Easter Egg Bombs (Printable version)
White chocolate egg shells filled with crumbled shortcake, macerated strawberries, and whipped cream for a festive spring dessert.
# Ingredient list:
→ 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)
# Directions:
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 until well combined.
03 - Add cold cubed butter to the flour mixture. Use a pastry cutter or fingers to work butter into dry ingredients until mixture resembles coarse crumbs.
04 - In a small bowl, whisk together heavy cream and egg until blended. Pour into flour mixture and stir until just combined. Avoid overmixing.
05 - Turn dough onto a lightly floured surface. Gently pat to ¾-inch thickness. Cut into small rounds using a 2-inch round cutter. Place rounds on prepared baking sheet.
06 - Bake for 12–15 minutes until golden brown. Remove from oven and transfer to cooling rack. Cool completely, then crumble into small bite-sized pieces.
07 - Combine diced strawberries, granulated sugar, and lemon juice in a bowl. Stir gently and let sit for 15 minutes, allowing berries to release juices.
08 - Using an electric mixer or whisk, beat heavy whipping cream until soft peaks form. Add powdered sugar and vanilla extract. Continue whipping until stiff peaks hold their shape.
09 - Place white chocolate or candy melts in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until completely smooth and melted. Divide and tint with pastel food coloring if using.
10 - Brush or spoon melted chocolate into silicone Easter egg molds, ensuring even coverage on all sides. Refrigerate for 10 minutes until set. Apply a second coat for thicker shells and chill again until completely firm.
11 - Gently remove chocolate egg halves from molds, taking care not to crack the shells.
12 - Fill half of each chocolate shell with a layer of shortcake crumbs. Add a spoonful of macerated strawberries, followed by a dollop of whipped cream. Top with additional shortcake crumbs if space allows.
13 - Lightly warm the edges of an empty chocolate shell half using your finger or a warm plate. Press firmly onto the filled half to create a seal. Repeat for remaining eggs.
14 - Decorate sealed eggs with drizzled melted chocolate, sprinkles, or edible glitter if desired. Refrigerate until ready to serve.
# Expert Tips:
01 -
- The moment you bite through that white chocolate shell and hit the cool cream, its pure spring celebration
- Everyone thinks you spent hours on these, but the secret is they come together faster than youd believe
02 -
- White chocolate seizes if you look at it wrong, so melt it low and slow like your patience depends on it
- The second coat of chocolate is not optional, those shells need to be sturdy enough to hold all that goodness
03 -
- Work quickly when filling the eggs because the chocolate starts softening from the warmth of your hands
- Room temperature ingredients mix better but cold cream whips faster, so plan accordingly