Strawberry Shortcake Easter Egg Bombs (Printer-Friendly)

Chocolate egg shells with strawberry-shortcake cream and biscuit crumbs, finished with sprinkles.

# What You’ll Need:

→ Chocolate Shells

01 - 8.8 ounces white chocolate or milk chocolate, finely chopped

→ Strawberry Shortcake Filling

02 - 7 ounces fresh strawberries, hulled and diced
03 - 2 tablespoons granulated sugar
04 - 3/4 cup heavy whipping cream, cold
05 - 2 tablespoons powdered sugar
06 - 1 teaspoon vanilla extract
07 - 3.5 ounces shortcake biscuits, crushed

→ Decorations (optional)

08 - Assorted sprinkles, edible glitter, or colored icing

# How To Make It:

01 - Melt white or milk chocolate in a heatproof bowl set over a saucepan of gently simmering water, stirring until smooth. Spoon melted chocolate into silicone Easter egg molds, swirling to evenly coat the interior. Refrigerate for 10 minutes to partially set, then repeat with a second layer for added strength. Chill molds for an additional 15 minutes or until shells are completely set.
02 - In a small mixing bowl, combine diced strawberries with granulated sugar, stirring gently. Let the mixture rest for 10 minutes to release juices and develop flavor.
03 - Using an electric mixer or handheld whisk, beat the cold heavy cream with powdered sugar and vanilla extract in a mixing bowl until stiff peaks form. Carefully fold in crushed shortcake biscuits and macerated strawberries using a spatula.
04 - Once chocolate shells are set, gently release the egg halves from the molds. Fill each half with a spoonful of strawberry shortcake filling. Align and press a second shell half over the filled half to enclose, using a small amount of melted chocolate to adhere the edges if necessary.
05 - Finish by drizzling with additional melted chocolate and finishing with your choice of sprinkles, edible glitter, or colored icing. Refrigerate the assembled egg bombs until serving.

# Helpful Hints:

01 -
  • Making your own chocolate egg shells is surprisingly doable and feels like a secret shortcut to impressive desserts.
  • The combination of creamy whipped filling and vibrant strawberries makes each bite a little party for your tastebuds.
02 -
  • If your chocolate is too hot it will refuse to come out of the mold cleanly—let it cool for a minute before using.
  • Letting the strawberries macerate longer gives a rosier color and deeper flavor in the filling.
03 -
  • Set up an assembly line for filling and sealing; it’s faster and more fun with a helper.
  • Chill the mixing bowl and beaters before whipping the cream for maximum fluffiness and stability.

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