Strawberry Shortcake Easter Egg Bombs (Printable Version)
Chocolate Easter egg shells filled with classic strawberry shortcake layers 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)
# How to Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, sugar, baking powder, and salt. Cut in cold butter until mixture resembles coarse crumbs.
03 - In a separate bowl, whisk together egg, heavy cream, and vanilla. 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 - Using Easter egg silicone molds, brush inside with melted chocolate to coat. Chill until set, about 10 minutes. Apply 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 -
- The moment you crack through that chocolate shell and hit the cool cream is pure spring magic
- These look impressive but come together faster than you would expect
- Everyone gets their own personal portion, which somehow makes it taste better
02 -
- The second coat of chocolate is not optional, I learned this the hard way when my first batch cracked immediately
- Room temperature chocolate shells will soften too quickly, so keep everything chilled until serving time
- Fill the eggs about 30 minutes before guests arrive for the best texture experience
03 -
- Tap the filled chocolate halves lightly before sealing to settle the layers
- If the chocolate is too thick to brush easily, add a teaspoon of coconut oil to warm it slightly