Strawberry Shortcake Easter Egg Bombs (Printable)

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

# Ingredient List:

→ 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

# Steps:

01 - Melt chocolate in a heatproof bowl set above a saucepan of simmering water until smooth, stirring occasionally. Spoon melted chocolate into silicone Easter egg molds, ensuring all sides are evenly coated. Refrigerate for 10 minutes, repeat for a second layer for added strength, and chill until fully set, about 15 minutes.
02 - In a small bowl, combine diced strawberries with granulated sugar. Allow to sit for 10 minutes so the strawberries release their juices.
03 - In a mixing bowl, beat cold heavy whipping cream with powdered sugar and vanilla extract using an electric mixer or hand whisk until stiff peaks form. Gently fold in the crushed shortcake biscuits and macerated strawberries.
04 - Gently remove chocolate egg halves from the molds. Fill one half with generous spoonfuls of strawberry shortcake mixture. Top with the matching half and press gently to seal, using a little melted chocolate as adhesive if necessary.
05 - Drizzle assembled eggs with extra melted chocolate and adorn with sprinkles, edible glitter, or colored icing as desired. Chill until set before serving.

# Expert Advice:

01 -
  • No one ever expects the burst of real strawberry shortcake hiding inside those glossy chocolate eggs.
  • They’re messier in the making but absolutely stunning once finished—and everyone asks for the recipe.
02 -
  • If the chocolate shell is too thin, it will crack when you unmold it—I learned this the messy way.
  • Chilling the molds between coats makes removal easier and gives the shells that satisfying snap.
03 -
  • Making double layers of chocolate is worth the effort for shells that don’t crack with the first touch.
  • Hold the eggs in place with a dab of melted chocolate underneath—they won’t roll off the plate mid-decoration.

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