Strawberry Shortcake Easter Egg (Printable Version)

Festive egg-shaped treats filled with classic strawberry shortcake flavors encased in white chocolate shells.

# What You Need:

→ For the Shortcake

01 - 1 ½ cups all-purpose flour
02 - ⅓ cup granulated sugar
03 - 2 teaspoons baking powder
04 - ¼ teaspoon salt
05 - 6 tablespoons cold unsalted butter, cubed
06 - ½ cup heavy cream
07 - 1 large egg

→ For the Strawberry Filling

08 - 1 ½ cups fresh strawberries, diced
09 - 2 tablespoons granulated sugar
10 - 1 teaspoon lemon juice

→ For the Cream Filling

11 - 1 cup heavy whipping cream
12 - 2 tablespoons powdered sugar
13 - 1 teaspoon vanilla extract

→ For the Shells

14 - 12 oz white chocolate or white candy melts
15 - Pastel food coloring (optional)

# Directions:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper. In a large bowl, whisk together flour, sugar, baking powder, and salt. Cut in cold butter until mixture resembles coarse crumbs.
02 - In a small bowl, whisk together cream and egg. Add to flour mixture and stir until just combined. Turn dough onto a floured surface, pat to ¾-inch thickness, and cut into small rounds with a 2-inch cutter. Place on baking sheet.
03 - Bake for 12–15 minutes, until golden. Cool completely, then crumble into small pieces.
04 - In a bowl, toss diced strawberries with sugar and lemon juice. Let sit for 15 minutes to macerate.
05 - Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
06 - Melt white chocolate or candy melts in a microwave-safe bowl in 30-second intervals, stirring until smooth. Divide and tint with pastel food coloring if desired.
07 - Brush or spoon melted chocolate into silicone Easter egg molds, covering the sides evenly. Chill in refrigerator for 10 minutes, add a second coat, and chill again until firm.
08 - Carefully unmold the chocolate egg halves.
09 - Fill half of the egg shells with a layer of shortcake crumbs, a spoonful of macerated strawberries, and a dollop of whipped cream. Top with more shortcake if desired.
10 - Gently warm the edges of a second shell half and press onto the filled half to seal. Repeat for all eggs.
11 - Decorate with extra melted chocolate, sprinkles, or edible glitter if desired. Chill until ready to serve.

# Expert Advice:

01 -
  • These look impressive on a dessert table but secretly use shortcut shortcuts like crumbled baked biscuits instead of fromscratch cake layers
  • The white chocolate shell keeps everything chilled and bite sized so guests can grab them without needing plates or forks
  • Kids absolutely love decorating the chocolate shells and theres something magical about cracking them open to find the surprise inside
02 -
  • The double coat of chocolate is absolutely necessary because a single layer will crack when you try to fill or seal the eggs
  • Room temperature chocolate shells become soft and impossible to handle so keep everything chilled until the last possible moment
  • Overfilling the eggs makes sealing nearly impossible and creates messy bulges so resist the urge to pack them too full
03 -
  • Chill your mixing bowl and beaters in the freezer for 10 minutes before whipping cream for faster better results
  • If you don't have egg molds use hemisphere molds and seal the halves together for a round bomb shape instead
  • The shortcake freezes beautifully so make a double batch and freeze half for your next craving

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