Strawberry Shortcake Easter Egg Bombs (Printable)

White chocolate egg shells filled with strawberry shortcake cream and cake pieces. A festive spring treat decorated with sprinkles and edible gold.

# What You Need:

→ White Chocolate Shells

01 - 10.5 ounces white chocolate or white chocolate melts
02 - Edible pastel food coloring (optional)

→ Strawberry Shortcake Filling

03 - 5.25 ounces fresh strawberries, finely chopped
04 - 2 tablespoons granulated sugar
05 - 1/2 cup heavy cream
06 - 2 ounces cream cheese, softened
07 - 2.5 ounces sweetened condensed milk
08 - 3.5 ounces pound cake or sponge cake, crumbled

→ Decoration

09 - 1 ounce assorted sprinkles or edible pearls
10 - Edible gold leaf (optional)

# Steps:

01 - Melt white chocolate in microwave-safe bowl in 20-second increments, stirring until smooth. Optionally divide and tint with pastel food coloring.
02 - Using silicone egg mold, carefully fill each cavity with melted chocolate, brushing up sides to coat evenly. Refrigerate 15 minutes to set. Apply second layer if needed for sturdy shells. Chill until firm.
03 - Mix strawberries and sugar in small bowl. Let macerate 10 minutes. Meanwhile, whisk heavy cream until stiff peaks form.
04 - Beat cream cheese until smooth. Blend in sweetened condensed milk. Gently fold in whipped cream, macerated strawberries, and crumbled cake until combined.
05 - Remove shells from molds. Fill half the shells with strawberry shortcake mixture, packing gently without overfilling.
06 - Warm plate 30 seconds in microwave. Briefly press rim of empty shell onto warm plate to slightly melt edge, then place over filled half to seal. Smooth seam with finger if needed.
07 - Decorate eggs with sprinkles, pearls, or edible gold leaf. Refrigerate until ready to serve.

# Expert Advice:

01 -
  • These look like ordinary Easter eggs until someone takes that first surprised bite
  • The creamy strawberry shortcake filling balances the sweet white chocolate shell perfectly
02 -
  • Thin chocolate shells crack when you try to seal them, so always add that second layer even if the first looks adequate
  • If your filling feels too loose, refrigerate it for twenty minutes before piping into the shells
03 -
  • Wipe your silicone molds with a paper towel dipped in vegetable oil before adding chocolate for easier release
  • A piping bag makes filling the shells so much neater than using a spoon

Go Back