Strawberry Shortcake Easter Egg Bombs (Printable Version)
Festive chocolate egg shells filled with strawberry shortcake, macerated berries, and whipped cream for spring celebrations.
# What You'll Need:
→ Shortcake Base
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
→ Whipped Cream Filling
11 - 1 cup heavy whipping cream
12 - 2 tablespoons powdered sugar
13 - 1 teaspoon vanilla extract
→ Chocolate Shells
14 - 12 ounces white chocolate or white candy melts
15 - Pastel food coloring (optional)
# Directions:
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 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 for filling.
06 - Toss diced strawberries with sugar and lemon juice. Let sit for 15 minutes to macerate.
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 second coat, and chill until firm.
10 - Carefully unmold the chocolate egg halves.
11 - Fill half the egg shells with shortcake crumbs, macerated strawberries, and whipped cream. Top with additional shortcake if desired.
12 - Gently warm edges of second shell half and press onto filled half to seal. Repeat for all eggs.
13 - Decorate with extra melted chocolate, sprinkles, or edible glitter if desired. Chill until ready to serve.
# Expert Tips:
01 -
- These look like ordinary chocolate eggs until someone takes that first surprised bite
- The combination of crunch, cream, and fresh berries feels like eating three desserts at once
02 -
- Getting the chocolate shell thickness right took me several attempts, too thin and they crack, too thick and they overwhelm the filling
- The chocolate needs to be completely set before you try filling anything or you will end up with a sticky mess
03 -
- Work quickly when assembling because the chocolate shells start softening from the warmth of your hands
- If a shell cracks while unmolding, patch it from the inside with a little melted chocolate before filling