Strawberry Shortcake Easter Egg Bombs (Printable)

White chocolate egg shells filled with classic strawberry shortcake layers - fluffy cake, macerated berries, and fresh whipped cream for festive spring gatherings.

# What You'll Need:

→ Shortcake Base

01 - 1 ½ cups all-purpose flour (190 g)
02 - ⅓ cup granulated sugar (65 g)
03 - 2 teaspoons baking powder
04 - ¼ teaspoon salt
05 - 6 tablespoons cold unsalted butter, cubed (85 g)
06 - ½ cup heavy cream (120 ml)
07 - 1 large egg

→ Strawberry Filling

08 - 1 ½ cups fresh strawberries, diced (225 g)
09 - 2 tablespoons granulated sugar (25 g)
10 - 1 teaspoon fresh lemon juice

→ Whipped Cream

11 - 1 cup heavy whipping cream (240 ml)
12 - 2 tablespoons powdered sugar (15 g)
13 - 1 teaspoon vanilla extract

→ Chocolate Shells

14 - 12 ounces white chocolate or white candy melts (340 g)
15 - Pastel food coloring, optional

# How to Make It:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - Whisk flour, sugar, baking powder, and salt in a large bowl. Cut in cold butter until mixture resembles coarse crumbs. Whisk cream and egg separately, then add to flour mixture. Stir until just combined.
03 - Turn dough onto floured surface. Pat to ¾-inch thickness. Cut into small rounds using a 2-inch cutter. Place on baking sheet. Bake for 12-15 minutes until golden. Cool completely, then crumble into small pieces.
04 - Toss diced strawberries with sugar and lemon juice. Let stand for 15 minutes to release juices.
05 - Whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
06 - Melt white chocolate in microwave-safe bowl in 30-second intervals, stirring until smooth. Divide and tint with pastel coloring if desired. Brush chocolate into silicone Easter egg molds, coating sides evenly. Refrigerate 10 minutes. Add second coat and chill until firm.
07 - Carefully unmold chocolate egg halves. Fill half shells with layer of shortcake crumbs, spoonful of strawberries, and dollop of whipped cream. Gently warm edges of second shell half and press onto filled half to seal.
08 - Decorate with extra melted chocolate, sprinkles, or edible glitter if desired. Refrigerate until ready to serve.

# Expert Advice:

01 -
  • That moment when you crack through the chocolate shell and hit three layers of springtime bliss
  • They look impossibly fancy but secretly come together in manageable steps
  • The personalization possibilities are endless with colors and fillings
02 -
  • White chocolate seizes instantly if even a drop of water gets in it, so keep everything completely dry
  • The chocolate shells taste best made the same day but can be stored in the fridge for up to 24 hours
  • Room temperature bombs hold their shape better than cold ones when serving
03 -
  • Use a clean, dry pastry brush for the thinnest most even chocolate coating
  • Gel food coloring won't thin out your chocolate like liquid versions can
  • Chill your filled egg bombs for at least 30 minutes before attempting to move them anywhere

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