Strawberry Shortcake Easter Egg Bombs (Printable)
Crisp chocolate shells filled with layered shortcake, fresh strawberries, and whipped cream for a festive spring dessert.
# What You Need:
→ Shortcake
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 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 (optional)
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Whisk together flour, sugar, baking powder, and salt in a large bowl. Cut in cold butter until mixture resembles coarse crumbs.
03 - Whisk egg, heavy cream, and vanilla in a separate bowl. Add to flour mixture and stir until just combined.
04 - Turn dough onto lightly floured surface and gently pat into a 1-inch thick circle. Cut out rounds using a 2-inch cutter. Place on prepared baking sheet.
05 - Bake for 12–15 minutes until golden. Cool completely, then crumble or cut into bite-sized pieces.
06 - Combine strawberries, sugar, and lemon juice in a bowl. Let sit 10–15 minutes to macerate.
07 - Whip heavy cream with powdered sugar and vanilla until soft peaks form. Refrigerate until ready to use.
08 - Melt chocolate in a heatproof bowl set over simmering water, stirring until smooth.
09 - Brush inside of Easter egg silicone molds with melted chocolate to coat. Chill until set, about 10 minutes. Apply a second coat if needed for sturdiness; chill again.
10 - Gently unmold chocolate shells. Fill half of the shells with layers of crumbled shortcake, strawberries, and whipped cream. Top with another chocolate half to form an egg.
11 - Decorate with gold dust or sprinkles if desired. Keep chilled until serving.
# Expert Tips:
01 -
- It turns a classic dessert into an interactive experience that feels like opening a present
- The contrast between crisp chocolate shell and soft creamy filling is absolutely magical
- You can make all components ahead and assemble right before serving
02 -
- Room temperature chocolate will seize and become grainy, so keep everything cool while working with the shells
- The chocolate shells need to be completely set before you try to remove them from the molds
- Assembly is best done right before serving, though the components can all be prepared a day ahead
03 -
- Temper your chocolate for shells that have a beautiful shine and satisfying snap
- Add a pinch of salt to the shortcake dough to balance all that sweetness