Strawberry Shortcake Egg Bombs (Printable Version)

Chocolate egg shells filled with macerated strawberries, whipped cream and crushed shortcake—festive spring bites.

# What You Need:

→ Chocolate Egg Shells

01 - 8.8 oz white chocolate or milk chocolate, chopped

→ Strawberry Shortcake Filling

02 - 7 oz fresh strawberries, hulled and diced
03 - 2 tablespoons granulated sugar
04 - 0.85 cup heavy whipping cream, cold
05 - 2 tablespoons powdered sugar
06 - 1 teaspoon vanilla extract
07 - 3.5 oz shortcake biscuits, crushed

→ Decorations (optional)

08 - Sprinkles, edible glitter, or colored icing

# Directions:

01 - Melt chocolate in a heatproof bowl set over simmering water, stirring until smooth. Spoon melted chocolate into silicone egg molds, rotating to coat evenly. Refrigerate for 10 minutes to firm. Repeat with a second layer for durability, then chill for an additional 15 minutes or until completely set.
02 - Combine diced strawberries with granulated sugar in a small bowl. Allow to macerate for 10 minutes to release juices.
03 - In a medium bowl, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form. Gently fold in crushed shortcake biscuits and macerated strawberries until fully incorporated.
04 - Carefully remove chocolate egg halves from molds. Fill one half with strawberry shortcake cream mixture. Top with matching egg half, sealing the seam with a little melted chocolate if necessary.
05 - Garnish with a drizzle of melted chocolate, sprinkles, or colored icing as desired. Chill finished eggs until ready to serve.

# Expert Tips:

01 -
  • Opening one of these eggs to find a fluffy strawberry shortcake center never fails to delight—even adults act surprised.
  • It’s the perfect excuse to gather everyone in the kitchen and let creativity run wild with decorations.
02 -
  • Rushing the chocolate setting step just leads to cracks and frustration—patience pays off for glossy shells.
  • Only fill the eggs once both the shells and the cream filling have chilled; otherwise, melting and mess await.
03 -
  • If the chocolate looks dull, a drop of coconut oil stirred in while melting helps it set shiny and smooth.
  • Matching thickness on both egg halves keeps the shells from crumbling when handled.

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