Strawberry Shortcake Easter Egg Bombs (Printable)
Layers of shortcake, strawberries, and whipped cream inside crisp chocolate egg shells for a festive spring dessert.
# What You'll Need:
→ Shortcake Components
01 - 1 1/2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/4 teaspoon salt
05 - 1/3 cup unsalted butter, cold and cubed
06 - 1 large egg
07 - 1/2 cup heavy cream
08 - 1 teaspoon vanilla extract
→ Strawberry Filling
09 - 2 cups fresh strawberries, hulled and diced
10 - 2 tablespoons granulated sugar
11 - 1 teaspoon fresh lemon juice
→ Whipped Cream
12 - 1 cup heavy whipping cream
13 - 2 tablespoons powdered sugar
14 - 1/2 teaspoon vanilla extract
→ Chocolate Shells
15 - 12 ounces white or milk chocolate, chopped
16 - Edible gold dust or pastel sprinkles for decoration (optional)
# How To Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, granulated sugar, baking powder, and salt until thoroughly blended.
03 - Cut cold cubed butter into the flour mixture using a pastry blender or fingertips until mixture resembles coarse crumbs with pea-sized butter pieces remaining.
04 - In a separate bowl, whisk together egg, heavy cream, and vanilla extract until fully combined.
05 - Pour wet ingredients into dry mixture. Stir with a spatula or wooden spoon until just combined and dough begins to form. Do not overmix.
06 - Turn dough onto lightly floured surface. Gently pat into a 1-inch thick circle. Cut rounds using a 2-inch biscuit cutter. Place on prepared baking sheet.
07 - Bake for 12–15 minutes until tops are golden brown. Transfer to wire rack and cool completely.
08 - Once cooled, break or cut shortcakes into bite-sized pieces for layering inside egg bombs.
09 - Combine diced strawberries, granulated sugar, and lemon juice in a bowl. Let sit for 10–15 minutes, stirring occasionally, until strawberries release their juices.
10 - Using a hand mixer or stand mixer, whip heavy cream, powdered sugar, and vanilla extract on medium-high speed until soft peaks form. Refrigerate until assembly.
11 - Place chopped chocolate in a heatproof bowl set over a saucepan of simmering water, ensuring bowl does not touch water. Stir constantly until completely melted and smooth. Remove from heat.
12 - Using a pastry brush, coat the inside of silicone Easter egg molds with melted chocolate. Chill in refrigerator for 10 minutes until set. Apply a second coat for added stability and chill again until firm.
13 - Gently peel silicone mold away from chocolate shells. Handle carefully to avoid cracking.
14 - Fill half the chocolate shells with layers of crumbled shortcake pieces, macerated strawberries (draining excess liquid), and whipped cream. Top filled halves with empty chocolate halves to form complete egg shapes.
15 - Lightly brush exteriors with edible gold dust or sprinkle with pastel decorations if desired. Refrigerate until ready to serve. Best consumed within 2 hours of assembly for optimal texture.
# Tips from dashanddishes:
01 -
- The contrast between crisp chocolate shell and soft, creamy filling is absolutely worth the effort
- These look impressive but actually come together faster than youd expect once you get the rhythm
02 -
- The chocolate shells need to be completely set before filling, or they will crack and leak everywhere
- Work quickly when assembling because the cold chocolate will start melting from the warm fillings
03 -
- Temper your chocolate properly for shells that have a professional snap and shine
- If you dont have egg molds, use small dome molds or even clean plastic Easter eggs as a last resort