Strawberry Shortcake Easter Egg Bombs (Printable Version)
Festive egg-shaped treats filled with fluffy shortcake, fresh strawberries, and whipped cream encased in a white chocolate shell.
# What You'll 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 Shell
14 - 12 oz white chocolate or white candy melts
15 - Pastel food coloring (optional)
# How To Make It:
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. Cut in cold butter until mixture resembles coarse crumbs.
03 - In a small bowl, whisk together cream and egg. 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 shortcakes 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 unmold the chocolate egg halves and set aside for assembly.
11 - Fill half of 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 all remaining eggs.
13 - Decorate with extra melted chocolate, sprinkles, or edible glitter if desired. Chill until ready to serve.
# Expert Advice:
01 -
- They look impressive on a dessert table but come together faster than youd expect
- The contrast between crisp white chocolate shell and soft creamy filling is absolutely worth the effort
- You can make everything ahead of time and assemble them the day of your gathering
02 -
- Working quickly with the chocolate shells is crucial because the warmth from your hands can melt them faster than youd think
- The chocolate needs to be completely set before unmolding or you will end up with broken pieces and a sad situation
03 -
- Room temperature strawberries release more juice than cold ones, which creates a better filling texture
- A small offset spatula makes filling the egg shells so much easier than using spoons