Strawberry Shortcake Easter Egg Bombs (Printable Version)

White chocolate Easter egg shells filled with creamy strawberry shortcake filling, decorated with sprinkles and edible gold.

# What You Need:

→ White Chocolate Shells

01 - 10.5 oz white chocolate or white chocolate melts
02 - Edible pastel food coloring (optional)

→ Strawberry Shortcake Filling

03 - 5.5 oz fresh strawberries, finely chopped
04 - 2 tbsp granulated sugar
05 - 0.5 cup heavy cream
06 - 2 oz cream cheese, softened
07 - 0.25 cup sweetened condensed milk
08 - 3.5 oz pound cake or sponge cake, crumbled

→ Decoration

09 - 1 oz assorted sprinkles or edible pearls
10 - Edible gold leaf (optional)

# How-To:

01 - Melt white chocolate in microwave-safe bowl in 20-second increments, stirring until smooth. Optionally divide and tint with pastel food coloring.
02 - Fill silicone egg mold cavries with melted chocolate, brushing up sides to coat evenly. Refrigerate 15 minutes to set. Apply second layer if needed for sturdy shells. Chill until firm.
03 - Mix strawberries and sugar in small bowl; let macerate 10 minutes. Whisk heavy cream until stiff peaks form. Beat cream cheese until smooth, blend in sweetened condensed milk.
04 - Gently fold whipped cream, macerated strawberries, and crumbled cake into cream cheese mixture until combined.
05 - Remove chocolate shells from molds. Fill half the shells with strawberry shortcake mixture, packing gently without overfilling.
06 - Warm plate in microwave 30 seconds. Press rim of empty shell half onto warm plate to slightly melt edge, place over filled half to seal egg. Smooth seam with finger if needed.
07 - Decorate eggs with sprinkles, pearls, or edible gold leaf. Refrigerate until ready to serve. Best enjoyed within 24 hours.

# Expert Hints:

01 -
  • That moment someone cracks one open and realizes its filled with strawberry shortcake instead of more chocolate is pure joy
  • They look impressive but come together faster than youd expect, especially if you prep components ahead
02 -
  • If your white chocolate suddenly becomes thick and grainy while melting, youve accidentally seized it, and sadly youll need to start over with fresh chocolate
  • The sealing trick with the warm plate is genius but work fast if the chocolate cools too much, the shells wont bond properly
03 -
  • Invest in quality white chocolate the cheaper brands often contain vegetable oil instead of cocoa butter, and it absolutely affects both the flavor and how well the chocolate melts and sets
  • Work in a cool room or the chocolate will soften too quickly while youre trying to fill and seal everything

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