Strawberry Shortcake Easter Egg Bombs (Print version)

White chocolate egg shells filled with strawberry shortcake and whipped cream for a festive spring dessert.

# What you'll need:

→ White Chocolate Egg Shells

01 - 14 oz high-quality white chocolate, chopped

→ Strawberry Shortcake Filling

02 - 7 oz fresh strawberries, hulled and diced
03 - 2 tbsp granulated sugar
04 - 1 tsp lemon juice
05 - 3/4 cup heavy whipping cream, cold
06 - 2 tbsp powdered sugar
07 - 1 tsp vanilla extract
08 - 4 oz store-bought or homemade pound cake, cut into small cubes

→ Decoration

09 - Edible gold leaf, sprinkles, or extra strawberries

# How to make it:

01 - Melt the white chocolate gently in a heatproof bowl over simmering water or in the microwave in 20-second bursts, stirring until smooth. Using a food-safe silicone Easter egg mold (6 halves), spoon or brush a generous layer of melted chocolate into each cavity. Tilt and rotate to coat evenly. Place the mold in the refrigerator for 10 minutes to set. Apply a second coat of chocolate to ensure sturdiness, especially around the edges. Chill until completely set (about 15 minutes).
02 - Combine diced strawberries, granulated sugar, and lemon juice in a bowl. Toss gently and let macerate for 15 minutes.
03 - In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until medium peaks form. Do not overwhip.
04 - Gently fold the macerated strawberries and cake cubes into the whipped cream.
05 - Carefully remove the chocolate egg shells from the molds. Spoon the strawberry shortcake filling into half of the shells, leaving space at the edges. Warm a plate or pan slightly and press the edge of an empty shell half onto it just until the rim softens. Quickly seal it onto a filled half, pressing gently to seal. Repeat for all eggs.
06 - Brush with edible gold leaf, drizzle with more melted chocolate, or top with sprinkles.
07 - Chill for 30 minutes before serving. Serve chilled and enjoy!

# Expert suggestions:

01 -
  • The contrast between crisp white chocolate and creamy strawberry filling is absolutely worth the effort
  • These look ridiculously impressive but come together faster than youd expect
  • Everyone gets that moment of pure surprise when they crack into their egg
02 -
  • Temperature control is everything with white chocolate, work in a cool kitchen and you'll have much better luck
  • Those second coats of chocolate might feel unnecessary but they're the difference between eggs that hold together and ones that crack immediately
  • The filling can soften your chocolate if you assemble too early, so wait until about 4 hours before serving to put these together
03 -
  • Keep your hands completely dry when working with the chocolate, even a drop of water can seize the whole batch
  • The silicone mold needs to be completely dry and at room temperature before you start, any moisture or warmth will affect how the chocolate sets

Go back