Strawberry Shortcake Egg Bombs (Printable)

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

# What You'll Need:

→ Chocolate Egg Shells

01 - 1 1/3 cups (8.8 ounces) white chocolate or milk chocolate, chopped

→ Strawberry Shortcake Filling

02 - 1 1/3 cups (7 ounces) fresh strawberries, hulled and diced
03 - 2 tablespoons granulated sugar
04 - 3/4 cup (6.8 fluid ounces) heavy whipping cream, cold
05 - 2 tablespoons powdered sugar
06 - 1 teaspoon vanilla extract
07 - 3.5 ounces shortcake biscuits, crushed

→ Decorations (optional)

08 - Sprinkles, edible glitter, or colored icing

# Steps:

01 - Melt the chocolate in a heatproof bowl set over simmering water using the double boiler method until smooth. Spoon the melted chocolate evenly into silicone Easter egg molds, swirling to coat the sides. Refrigerate for 10 minutes to chill. Repeat with a second layer to reinforce the shells. Continue chilling until fully set, about 15 minutes.
02 - Combine diced strawberries and granulated sugar in a small bowl. Allow to sit for 10 minutes so the berries release their juices.
03 - Using an electric mixer or hand whisk, beat the cold heavy cream with powdered sugar and vanilla in a medium bowl until stiff peaks form. Gently fold in the crushed shortcake biscuits and the macerated strawberries with their juices.
04 - Carefully unmold the chilled chocolate egg halves. Fill one half of each shell generously with the strawberry shortcake filling. Press a matching half on top, sealing the edges with a little melted chocolate if necessary.
05 - Drizzle extra melted chocolate over the assembled egg bombs and finish with sprinkles, edible glitter, or colored icing as desired. Chill until ready to serve.

# Expert Advice:

01 -
  • The toughest part is waiting for the chocolate to set—watching the egg shells come out shining is its own reward.
  • Inside the eggs, the strawberry shortcake filling is so lusciously creamy that neighbors have been known to appear at the smell alone.
02 -
  • Never try to unmold the chocolate before it’s fully set—patience here saves you from heartbreak and chocolate disasters.
  • A second coat of chocolate on the shells makes them much less likely to crack when filling or closing.
03 -
  • If your kitchen is warm, freeze the molds for a couple of minutes before filling to help the chocolate pop right out.
  • Don’t overfill—leave a little space at the edges of the shell so the halves press together cleanly without oozing.

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