Strawberry Shortcake Easter Egg Bombs (Print Version)

White chocolate egg shells filled with strawberry shortcake cream and cake crumbles

# What You Need:

→ White Chocolate Shells

01 - 10.5 oz white chocolate or white chocolate melts
02 - Edible pastel food coloring (optional)

→ Strawberry Shortcake Filling

03 - 5.5 oz fresh strawberries, finely chopped
04 - 2 tbsp granulated sugar
05 - 0.5 cup heavy cream
06 - 2 oz cream cheese, softened
07 - 2.5 oz sweetened condensed milk
08 - 3.5 oz pound cake or sponge cake, crumbled

→ Decoration

09 - 1 oz assorted sprinkles or edible pearls
10 - Edible gold leaf (optional)

# Directions:

01 - Melt the white chocolate in a microwave-safe bowl in 20-second increments, stirring until smooth. Optionally, divide and tint with pastel food coloring.
02 - Using a silicone egg mold, carefully fill each cavity with melted chocolate, brushing up the sides to coat evenly. Allow to set in the refrigerator for 15 minutes. Apply a second layer if needed for sturdy shells. Chill until firm.
03 - Mix strawberries and sugar in a small bowl and let macerate for 10 minutes. Meanwhile, whisk heavy cream until stiff peaks form. In a separate bowl, beat cream cheese until smooth, then blend in the sweetened condensed milk. Gently fold in whipped cream, macerated strawberries, and crumbled cake.
04 - Remove chocolate shells from molds. Fill half the shells with the strawberry shortcake mixture, packing gently but not overfilling.
05 - Warm a plate in the microwave for 30 seconds. Briefly press the rim of an empty shell half onto the warm plate to slightly melt the edge, then place it over a filled half to seal the egg. Smooth the seam with your finger if needed.
06 - Decorate eggs with sprinkles, pearls, or a touch of edible gold leaf. Keep refrigerated until ready to serve.

# Insider Tips:

01 -
  • Nothing beats the moment someone cracks open an egg and finds cake hidden inside like a sweet little secret
  • The white chocolate shell gives way to creamy strawberry filling that tastes like childhood summers and birthday parties combined
02 -
  • Chocolate that's too hot will seize into a grainy mess, and chocolate that's too cold won't coat smoothly—aim for melted but barely warm to the touch
  • The warm plate trick for sealing eggs is literally life changing, and I learned it after three Easter eggs burst open in my fridge
03 -
  • If your chocolate shells won't release from the mold, let them sit at room temperature for 2 minutes then try again—forcing them only leads to heartbreak
  • A small offset spatula is perfect for smoothing the seam where your egg halves meet, making it virtually undetectable

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