Strawberry Shortcake Easter Egg Bombs (Printable)
Chocolate Easter egg shells filled with layers of buttery shortcake, macerated strawberries, and vanilla whipped cream for a stunning spring presentation.
# What You’ll Need:
→ Shortcake
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 oz white or milk chocolate, chopped
16 - Edible gold dust or pastel sprinkles, for decoration (optional)
# Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, sugar, baking powder, and salt.
03 - Cut in the cold butter until the mixture resembles coarse crumbs.
04 - In a separate bowl, whisk together egg, heavy cream, and vanilla.
05 - Add wet ingredients to the flour mixture and stir until just combined.
06 - Turn dough onto a lightly floured surface and gently pat into a 1-inch thick circle. Cut out rounds using a 2-inch cutter. Place on the prepared baking sheet.
07 - Bake for 12–15 minutes until golden. Cool completely, then crumble or cut into bite-sized pieces.
08 - Combine strawberries, sugar, and lemon juice in a bowl. Let sit 10–15 minutes to macerate.
09 - Whip heavy cream with powdered sugar and vanilla until soft peaks form. Refrigerate until ready to use.
10 - Melt chocolate in a heatproof bowl set over simmering water, stirring until smooth.
11 - Using Easter egg silicone molds, brush the inside with melted chocolate to coat. Chill until set, about 10 minutes. Apply a second coat if needed for sturdiness; chill again.
12 - Gently unmold chocolate shells. Fill half of the shells with layers of crumbled shortcake, strawberries, and whipped cream. Top with another chocolate half to form an egg.
13 - Decorate with gold dust or sprinkles if desired. Keep chilled until serving.
# Expert Advice:
01 -
- The moment you crack open that chocolate shell and reveal the layers inside feels like discovering hidden treasure
- Everyone will think you spent hours on these but the assembly is actually quite forgiving
02 -
- Chocolate hates water so make sure your bowls and utensils are completely dry before melting or the chocolate will seize into an unusable clump
- The second coat of chocolate might feel unnecessary but it is the only thing standing between you and shattered eggs when you try to unmold them
03 -
- A small offset spatula or the back of a teaspoon helps spread chocolate evenly in the molds better than fingers or pastry brushes
- If your shells crack while unmolding, melt a tiny bit of extra chocolate and paint over the crack like a sugary bandage