Strawberry Shortcake Easter Egg (Printable Version)

Chocolate Easter eggs filled with tender shortcake, fresh strawberries, and whipped cream for a whimsical spring dessert.

# What You'll Need:

→ Shortcake

01 - 1 1/2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 2 tsp baking powder
04 - 1/4 tsp salt
05 - 1/3 cup unsalted butter, cold and cubed
06 - 1 large egg
07 - 1/2 cup heavy cream
08 - 1 tsp vanilla extract

→ Strawberry Filling

09 - 2 cups fresh strawberries, hulled and diced
10 - 2 tbsp granulated sugar
11 - 1 tsp lemon juice

→ Whipped Cream

12 - 1 cup heavy whipping cream
13 - 2 tbsp powdered sugar
14 - 1/2 tsp vanilla extract

→ Chocolate Shells

15 - 12 oz white or milk chocolate, chopped
16 - Edible gold dust or pastel sprinkles for decoration

# How To Make It:

01 - Preheat oven to 400°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 together egg, heavy cream, and vanilla in a separate bowl. Add to flour mixture and stir until just combined.
04 - Turn dough onto lightly floured surface and gently pat into a 1-inch thick circle. Cut out rounds using a 2-inch cutter. Place on prepared baking sheet and bake for 12–15 minutes until golden. Cool completely, then crumble or cut into bite-sized pieces.
05 - Combine strawberries, sugar, and lemon juice in a bowl. Let sit 10–15 minutes to macerate.
06 - Whip heavy cream with powdered sugar and vanilla until soft peaks form. Refrigerate until ready to use.
07 - Melt chocolate in a heatproof bowl set over simmering water, stirring until smooth. Using Easter egg silicone molds, brush the inside with melted chocolate to coat. Chill until set, about 10 minutes. Apply a second coat if needed for sturdiness, then chill again.
08 - Gently unmold chocolate shells. Fill half of the shells with layers of crumbled shortcake, strawberries, and whipped cream. Top with another chocolate half to form an egg. Decorate with gold dust or sprinkles if desired. Keep chilled until serving.

# Expert Advice:

01 -
  • The crunch of chocolate against creamy layers feels like discovering a hidden treasure in every bite
  • They look impressive on a dessert table but come together faster than you would expect
  • Everyone gets to break open their own edible surprise, which somehow makes dessert twice as fun
02 -
  • The chocolate shells need to be completely set before you try to unmold them or they will crack and ruin your day
  • Assemble these right before serving because the moisture from the strawberries will eventually make the chocolate shell soft
  • Working quickly while filling the eggs helps prevent the chocolate from melting from the warmth of your hands
03 -
  • Use a pastry brush dedicated to chocolate because any water residue will seize the chocolate instantly
  • Chill your mixing bowl before whipping the cream and it will stiffen much faster
  • If the chocolate shells are too fragile, try adding a third coat or mixing in a teaspoon of vegetable oil to make them more pliable

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