Strawberry Shortcake Egg Bombs (Print)

Chocolate Easter eggs filled with strawberry shortcake cream, crushed biscuits, and festive decorations.

# What You Need:

→ Chocolate Egg Shells

01 - 9 ounces white chocolate or milk chocolate, chopped

→ Strawberry Shortcake Filling

02 - 7 ounces fresh strawberries, hulled and diced
03 - 2 tablespoons granulated sugar
04 - 3/4 cup 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

# How To Make It:

01 - Melt the chopped chocolate in a heatproof bowl set over a saucepan of simmering water, stirring until smooth. Spoon melted chocolate into silicone Easter egg molds, swirl to coat sides evenly, and refrigerate for 10 minutes. Repeat with a second layer for sturdier shells, then chill until fully set, about 15 minutes.
02 - In a small bowl, combine diced strawberries with granulated sugar and allow to macerate for 10 minutes.
03 - Using an electric mixer or hand whisk, whip the cold heavy cream with powdered sugar and vanilla extract until stiff peaks form. Gently fold in the crushed shortcake biscuits and macerated strawberries.
04 - Carefully remove the chocolate egg halves from the molds. Fill one half of each egg with the strawberry shortcake mixture, then place the matching half on top. Seal edges using a small amount of melted chocolate if needed.
05 - Drizzle with additional melted chocolate and decorate with sprinkles, edible glitter, or colored icing as preferred. Chill until ready to serve.

# Expert Tips:

01 -
  • There's a secret thrill when you crack open the chocolate shell and discover the creamy, berry-packed filling inside.
  • It became my go-to for spring gatherings because nobody ever expects a dessert to be this charming yet simple to pull off.
02 -
  • If your chocolate gets even a drop of water in it while melting, it will seize into a gritty mess—so keep bowls bone dry.
  • Refrigerating the eggs in their molds longer than you think helps them pop out cleanly—impatience cost me a few beautiful shells in the beginning.
03 -
  • Using two thin coats of chocolate instead of one thick layer prevents uneven shells and messy breakage.
  • Chill your mixing bowl and beaters before whipping cream for extra volume and stability.

Go Back