Strawberry Shortcake Easter Egg Bombs (Printable)

Chocolate egg shells filled with macerated strawberries, whipped cream and crushed shortcake, chilled and garnished for spring.

# What You'll Need:

→ Chocolate Egg Shells

01 - 8.8 ounces white chocolate or milk chocolate, 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 - 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 simmering water, stirring until completely smooth. Spoon the melted chocolate into silicone Easter egg molds, rotating to evenly coat all sides. Refrigerate molds for 10 minutes to set the first layer. Apply a second layer of chocolate for sturdier shells. Chill molds an additional 15 minutes until fully set.
02 - Combine diced strawberries and granulated sugar in a small bowl. Let stand for 10 minutes so the strawberries release their juices.
03 - In a separate bowl, whip cold heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Fold in the crushed shortcake biscuits and the macerated strawberries along with their juices.
04 - Gently unmold the chilled chocolate egg halves. Spoon the strawberry shortcake filling into one half of each shell. Align and press a matching chocolate half on top to enclose the filling. If necessary, use a small amount of melted chocolate along the edges to help seal the halves.
05 - Drizzle the assembled egg bombs with additional melted chocolate, and decorate with sprinkles, edible glitter, or colored icing if desired. Refrigerate until ready to serve.

# Tips from dashanddishes:

01 -
  • Creating chocolate eggs that burst with fruity filling will feel like a magic trick even to grownups.
  • This dessert became my favorite because it doubles as an activity—hands get a little chocolaty, but that's all part of the charm.
02 -
  • If you don’t chill the chocolate long enough, it sticks to the mold—and trust me, patching up broken shells is tricky.
  • Discovering that a double chocolate coating keeps the eggs from cracking was a total game-changer.
03 -
  • Let the egg halves sit at room temperature for a minute before unmolding for a cleaner release.
  • Use a piping bag for the filling if you want neat, bakery-style results (but fingers work too).

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