Strawberry Shortcake Easter Egg Bombs (Printable)
Crisp chocolate shells filled with strawberry shortcake layers and fresh whipped cream create an impressive festive spring dessert.
# What You'll Need:
→ Shortcake Base
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 for decoration
# How-To Steps:
01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - Whisk together flour, granulated sugar, baking powder, and salt in a large bowl. Cut in cold butter until mixture resembles coarse crumbs.
03 - Whisk together egg, heavy cream, and vanilla extract in a separate bowl. Add to flour mixture and stir until just combined.
04 - Turn dough onto a lightly floured surface and gently pat into a 1-inch thick circle. Cut out rounds using a 2-inch cutter and 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, granulated sugar, and lemon juice in a bowl. Let sit for 10-15 minutes to macerate.
07 - Whip heavy cream with powdered sugar and vanilla extract until soft peaks form. Refrigerate until ready to use.
08 - Melt chocolate in a heatproof bowl set over simmering water, stirring until smooth. Brush inside of Easter egg silicone molds with melted chocolate. Chill until set, about 10 minutes. Apply a second coat for sturdiness and chill again.
09 - Gently unmold chocolate shells. Fill half of the shells with layers of crumbled shortcake, macerated strawberries, and whipped cream. Top with another chocolate half to form a complete egg.
10 - Decorate with gold dust or sprinkles if desired. Keep chilled until serving.
# Expert Tips:
01 -
- The contrast between crisp chocolate shell and soft creamy filling is absolutely worth the effort
- They look impressive but actually come together faster than youd expect once you get the rhythm
- Perfect for making ahead and pulling out right when guests arrive
02 -
- Chocolate shells can be finicky—work in a cool room and avoid touching them with warm fingers
- The second coat of chocolate is worth the extra time for shells that wont crack when you bite into them
- Assembly goes faster if you have all your components ready and lined up before you start filling
03 -
- Temper your chocolate for shells that have a gorgeous shine and snap
- Add a tiny pinch of salt to the whipped cream—it makes all the flavors pop