Strawberry Shortcake Easter Egg Bombs (Printable)

Festive egg-shaped treats combining fluffy shortcake, macerated strawberries, and whipped cream encased in pastel white chocolate shells.

# What You Need:

→ Shortcake Components

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

→ Strawberry Filling

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

→ Cream Filling

11 - 1 cup heavy whipping cream
12 - 2 tbsp powdered sugar
13 - 1 tsp vanilla extract

→ Chocolate Shells

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

# Steps:

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 for filling.
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 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.
10 - Carefully remove chocolate egg halves from molds, taking care not to crack the shells.
11 - Fill half the egg shells with a layer of shortcake crumbs, a spoonful of macerated strawberries, and a dollop of whipped cream. Top with additional shortcake if desired.
12 - Gently warm the edges of a second shell half and press onto the filled half to seal. Repeat for remaining eggs.
13 - 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 shell and creamy interior feels like biting into a little surprise
  • These freeze beautifully, so you can make them weeks ahead and pull them out for unexpected guests
  • They look impressive on a dessert table but secretly come together faster than a layer cake
02 -
  • If your chocolate seizes while melting, stir in a teaspoon of vegetable oil to bring it back to smooth
  • Working with cold hands and a cool kitchen makes all the difference with white chocolate, it melts just from your body heat
  • The chocolate shells will fingerprint easily, so handle them as little as possible and use a paper towel if you must touch them
03 -
  • Use a pastry brush for the chocolate coating, it gives you much more control than a spoon
  • Let the chocolate shells come to room temperature for 2 minutes before serving, the flavor blooms when they are not freezing cold

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