Strawberry Shortcake Easter Egg Bombs (Printable)
Festive white chocolate shells filled with classic strawberry shortcake flavors for holiday gatherings.
# What You'll Need:
→ Shortcake Components
01 - 1 ½ cups all-purpose flour
02 - ⅓ cup granulated sugar
03 - 2 teaspoons baking powder
04 - ¼ teaspoon salt
05 - 6 tablespoons cold unsalted butter, cubed
06 - ½ cup heavy cream
07 - 1 large egg
→ Strawberry Filling
08 - 1 ½ cups fresh strawberries, diced
09 - 2 tablespoons granulated sugar
10 - 1 teaspoon lemon juice
→ Cream Filling
11 - 1 cup heavy whipping cream
12 - 2 tablespoons powdered sugar
13 - 1 teaspoon vanilla extract
→ Chocolate Shells
14 - 12 oz white chocolate or white candy melts
15 - Pastel food coloring (optional)
# How-To 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 2-inch rounds. Place on baking sheet and bake for 12-15 minutes until golden.
05 - Cool baked shortcake completely, then crumble into small pieces.
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 microwave-safe bowl in 30-second intervals, stirring until smooth. Divide and tint with pastel food coloring if desired.
09 - Brush 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.
11 - Fill half the shells with shortcake crumbs, macerated strawberries, and whipped cream. Top with additional shortcake if desired.
12 - Warm edges of second shell half and press onto filled half to seal. Decorate with extra melted chocolate, sprinkles, or edible glitter. Chill until serving.
# Expert Suggestions:
01 -
- That satisfying crack when your teeth break through the white chocolate shell is absolutely addictive
- Everyone will think you spent hours on these, but the assembly goes faster than you would expect
02 -
- The chocolate shells must be completely set before you try to fill them or they will crack and leak everywhere
- Work quickly when sealing the egg halves together because the chocolate starts softening the moment you warm the edges
03 -
- Silicone molds release much more easily than plastic ones, especially when chilled properly
- Gel food coloring is the only way to get those soft pastel shades without breaking the chocolate