Strawberry Shortcake Easter Egg (Printable Version)

Fluffy shortcake with fresh strawberries and whipped cream inside white chocolate egg shells.

# What You'll Need:

→ Shortcake Components

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

→ Strawberry Filling

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

→ Cream Filling

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

→ Chocolate Shells

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

# How to Make It:

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

# Expert Tips:

01 -
  • They look impressive but secretly use simple shortcake as your base
  • You can assemble them entirely ahead of your celebration
  • That moment when someone breaks one open is absolutely worth the effort
02 -
  • Getting the chocolate shell thickness right takes practice and usually one or two test eggs
  • Your chocolate must be completely hardened before attempting to unmold or fill
  • Filling your eggs too full makes sealing nearly impossible without cracking
03 -
  • Use a small paintbrush dedicated to food for the most even chocolate coverage
  • Work quickly when sealing eggs because the chocolate warms from your hands
  • Have an extra bag of candy melts on hand for shell repairs

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