Strawberry Shortcake Easter Egg Bombs (Printable)
Layers of tender shortcake, macerated strawberries, and whipped cream tucked inside crispy chocolate Easter egg shells for a stunning spring dessert.
# What You'll Need:
→ Shortcake Components
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
# 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 fingers 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 until just combined; avoid overmixing.
06 - Turn dough onto lightly floured surface. Gently pat into 1-inch thick circle. Cut rounds using 2-inch cutter. Place on prepared baking sheet.
07 - Bake for 12-15 minutes until golden brown. Cool completely, then crumble or cut into bite-sized pieces.
08 - Combine diced strawberries, sugar, and lemon juice in a bowl. Let sit for 10-15 minutes to macerate and release juices.
09 - Whip heavy cream with powdered sugar and vanilla extract using hand mixer until soft peaks form. Refrigerate until assembly.
10 - Melt chocolate in heatproof bowl set over simmering water, stirring constantly until smooth and fully melted.
11 - Brush inside of silicone Easter egg molds with melted chocolate to coat evenly. Chill until set, about 10 minutes. Apply second coat for sturdiness; chill again.
12 - Gently unmold chocolate shells. Fill half the shells with layers of crumbled shortcake, macerated strawberries, and whipped cream. Top with chocolate half to form complete egg.
13 - Decorate with edible gold dust or pastel sprinkles if desired. Keep chilled until ready to serve.
# Helpful Tips:
01 -
- Nothing beats the moment someone cracks open what looks like a plain chocolate egg and discovers cake and cream inside
- These disappear faster than any traditional dessert I have ever served, and people actually gasp when they cut into them
02 -
- Working with chocolate requires patience, and if your shells keep cracking, your chocolate might be too cool or too warm when brushing the molds
- The second coat of chocolate is not optional, I learned this the hard way when half my shells broke during assembly
03 -
- If you cannot find Easter egg molds, use small silicone dome molds or even clean plastic Easter eggs from the craft store
- A tiny pinch of salt in the whipped cream makes all the flavors taste more intense and balanced