Strawberry Shortcake Easter Egg Bombs (Printable)
Egg-shaped treats with shortcake, strawberries, and cream in white chocolate shells
# What You'll Need:
→ For the Shortcake
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
→ For the Strawberry Filling
08 - 1 ½ cups fresh strawberries, diced
09 - 2 tbsp granulated sugar
10 - 1 tsp lemon juice
→ For the Cream Filling
11 - 1 cup heavy whipping cream
12 - 2 tbsp powdered sugar
13 - 1 tsp vanilla extract
→ For the Shells
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. Bake for 12–15 minutes, until golden. Cool completely, then crumble into small pieces.
05 - In a bowl, toss diced strawberries with sugar and lemon juice. Let sit for 15 minutes to macerate.
06 - Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
07 - Melt white chocolate or candy melts in a microwave-safe bowl in 30-second intervals, stirring until smooth. Divide and tint with pastel food coloring if desired.
08 - Brush or spoon melted chocolate into silicone Easter egg molds, covering the sides evenly. Chill in refrigerator for 10 minutes, add a second coat, and chill again until firm.
09 - Carefully unmold the chocolate egg halves.
10 - 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 more shortcake if desired.
11 - Gently warm the edges of a second shell half and press onto the filled half to seal. Repeat for all eggs. Decorate with extra melted chocolate, sprinkles, or edible glitter if desired. Chill until ready to serve.
# Expert Advice:
01 -
- The combination of buttery shortcake and fresh strawberries wrapped in white chocolate feels like biting into a little spring celebration
- These look impressive but come together faster than you would expect, especially if you make components ahead
02 -
- Working quickly with the melted chocolate is crucial because it starts setting up as soon as it touches the cold molds
- Room temperature strawberries release more juice than cold ones, giving you better maceration results
03 -
- Add a teaspoon of corn syrup to your melted white chocolate to make it more pliable and less likely to crack when handled
- Place a toothpick in each bomb before sealing and remove it after chilling to create a tiny air hole that prevents the shells from cracking due to pressure