Strawberry Shortcake Easter Egg Bombs (Printable Version)
Chocolate Easter eggs stuffed with shortcake, strawberries, and whipped cream
# Ingredient List:
→ 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 ounces white or milk chocolate, chopped
16 - Edible gold dust or pastel sprinkles for decoration (optional)
# Directions:
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 until well combined.
03 - Cut cold butter into the flour mixture using a pastry blender or two knives until mixture resembles coarse crumbs.
04 - In a separate bowl, whisk together egg, heavy cream, and vanilla extract until blended.
05 - Pour wet ingredients into flour mixture. Stir with a spatula just until dough comes together. Do not overmix.
06 - Turn dough onto lightly floured surface. Gently pat into a 1-inch thick circle. Cut rounds using a 2-inch round cutter. Place on prepared baking sheet.
07 - Bake for 12-15 minutes until golden brown. Cool completely on wire rack, then crumble or cut into bite-sized pieces.
08 - Combine diced strawberries, sugar, and lemon juice in a bowl. Let stand for 10-15 minutes to macerate, stirring occasionally.
09 - Using a hand mixer or stand mixer, beat heavy whipping cream with powdered sugar and vanilla until soft peaks form. Refrigerate until ready to use.
10 - Place chocolate in a heatproof bowl set over simmering water. Stir continuously until completely melted and smooth.
11 - Brush the inside of silicone Easter egg molds with melted chocolate to coat evenly. Chill until set, about 10 minutes. Apply a second coat for sturdiness and chill again.
12 - Carefully unmold chocolate shells. Fill half the shells with layers of crumbled shortcake, macerated strawberries, and whipped cream. Top with remaining chocolate halves to form complete eggs.
13 - Brush with edible gold dust or sprinkle with pastel sprinkles if desired. Refrigerate until ready to serve. For best texture, serve immediately after assembly.
# Expert Tips:
01 -
- The contrast between crisp chocolate shell and tender cake inside is pure magic
- These look impressive but come together faster than youd expect
- Everyone gets to crack open their own personal dessert like a treasure
02 -
- Chocolate shells are temperature sensitive, handle them quickly and keep everything chilled until the last possible moment
- Double coating the chocolate molds prevents cracks and leaks when you bite into the finished bombs
- Assembly works best when all components are completely cool, otherwise the chocolate melts and the cream deflates
03 -
- Room temperature ingredients mix more smoothly and create better texture in both shortcake and whipped cream
- A clean dry pastry brush is essential for even chocolate coating without streaks or thin spots