Strawberry Shortcake Easter Egg Bombs (Printable)

Chocolate eggs filled with strawberry shortcake cream, macerated berries and crushed biscuits—spring treats.

# 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

# How-To Steps:

01 - Melt the chocolate in a heatproof bowl set over a saucepan of simmering water using the double boiler method, stirring until smooth. Spoon the melted chocolate into Easter egg silicone molds, swirling to coat the sides evenly. Refrigerate for 10 minutes to set. Apply a second layer for a more robust shell, then chill for an additional 15 minutes or until fully set.
02 - In a small bowl, combine diced strawberries with granulated sugar. Allow them to macerate for 10 minutes to release juices.
03 - In a medium bowl, beat heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form. Gently fold in crushed shortcake biscuits and the macerated strawberries.
04 - Carefully unmold the chocolate egg halves. Spoon strawberry shortcake filling into one half of each shell. Align and gently press the matching half on top to seal. Use a small amount of melted chocolate as adhesive if necessary.
05 - Drizzle with melted chocolate and add sprinkles, edible glitter, or colored icing as desired. Chill until ready to serve.

# Helpful Tips:

01 -
  • This dessert delivers an irresistible surprise crunch followed by a creamy, fruity filling that's more magical than any store-bought egg.
  • Bright colors and sprinkles mean everybody wants to help decorate, and the results are guaranteed to spark smiles around the table.
02 -
  • If the chocolate isn't cool enough, egg shells won't unmold cleanly—patience is truly your friend here.
  • Letting the strawberries sit with sugar really does make the filling pop—skip it and you'll miss the magic.
03 -
  • Avoid wet strawberries in the filling by patting them dry and draining any excess syrup before folding in.
  • Wipe down the molds with a lint-free cloth before filling with chocolate for a perfectly glossy finish.

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