Strawberry Shortcake Easter Egg Bombs (Printable)
Chocolate egg shells filled with strawberry shortcake layers and fresh whipped cream
# What You'll Need:
→ Shortcake Base
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, optional
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Whisk together flour, sugar, baking powder, and salt in a large bowl. Cut in cold butter until mixture resembles coarse crumbs.
03 - Whisk together egg, heavy cream, and vanilla extract in a separate bowl. Add to flour mixture and stir until just combined.
04 - Turn dough onto lightly floured surface and pat into a 1-inch thick circle. Cut rounds using a 2-inch cutter and place on prepared baking sheet.
05 - Bake for 12-15 minutes until golden. Cool completely, then crumble or cut into bite-sized pieces.
06 - Combine strawberries, sugar, and lemon juice in a bowl. Let sit for 10-15 minutes to macerate.
07 - Whip heavy cream with powdered sugar and vanilla extract until soft peaks form. Refrigerate until ready to use.
08 - Melt chocolate in a heatproof bowl set over simmering water, stirring until smooth.
09 - Brush inside of Easter egg silicone molds with melted chocolate to coat. Chill until set, about 10 minutes. Apply second coat if needed; chill again.
10 - 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.
11 - Decorate with gold dust or sprinkles if desired. Keep chilled until serving.
# Expert Advice:
01 -
- The moment someone cracks open their egg to reveal cake and strawberries inside is pure joy
- Everything can be prepped ahead so youre not stuck in the kitchen during the party
- These look ridiculously impressive but actually use simple techniques you already know
02 -
- Chocolate shells can be temperamental in warm weather, assemble these in a cool room
- Dont overload the eggs or they wont seal properly, a little filling goes a long way
- The second coat of chocolate is non-negotiable, thin shells will crack when you try to fill them
03 -
- Make the shortcake and strawberry filling a day ahead, they only get better overnight
- Room temperature chocolate shells are slightly more flexible than cold ones for assembly