Strawberry Shortcake Easter Egg (Printable)
Creamy strawberry shortcake filling inside white chocolate Easter egg shells for a festive spring dessert.
# What You'll Need:
→ White Chocolate Shells
01 - 10.5 oz white chocolate or white chocolate melts
02 - Edible pastel food coloring (optional)
→ Strawberry Shortcake Filling
03 - 5.5 oz fresh strawberries, finely chopped
04 - 2 tbsp granulated sugar
05 - 0.5 cup heavy cream
06 - 2 oz cream cheese, softened
07 - 2.5 oz sweetened condensed milk
08 - 3.5 oz pound cake or sponge cake, crumbled
→ Decoration
09 - 1 oz assorted sprinkles or edible pearls
10 - Edible gold leaf (optional)
# Directions:
01 - Melt white chocolate in a microwave-safe bowl in 20-second intervals, stirring thoroughly until completely smooth. Optionally divide chocolate and tint with pastel food coloring for varied egg colors.
02 - Carefully fill each cavity of silicone egg mold with melted chocolate, using a brush to coat sides evenly. Refrigerate for 15 minutes until set. Apply second layer for sturdier shells if desired. Chill until completely firm.
03 - Combine chopped strawberries and granulated sugar in a small bowl. Let stand for 10 minutes to macerate, allowing strawberries to release their natural juices.
04 - Using hand mixer or stand mixer, whip heavy cream until stiff peaks form. In separate bowl, beat softened cream cheese until completely smooth and creamy.
05 - Blend sweetened condensed milk into cream cheese mixture until smooth. Gently fold in whipped cream, macerated strawberries with their juices, and crumbled cake pieces until evenly combined.
06 - Carefully remove chocolate shells from molds. Fill half the shells with strawberry shortcake mixture, packing gently but avoid overfilling to maintain proper closure.
07 - Warm a plate in microwave for 30 seconds. Briefly press rim of empty shell half onto warm surface to slightly melt edge, then immediately place over filled half to seal. Smooth seam with finger if necessary.
08 - Decorate exterior of eggs with sprinkles, edible pearls, or small pieces of gold leaf. Refrigerate until ready to serve. Best consumed within 24 hours for optimal texture and freshness.
# Expert Advice:
01 -
- The moment someone bites through white chocolate into creamy strawberry shortcake is pure magic
- These look gorgeous on a dessert table and disappear faster than you can plate them
02 -
- Humidity will make your chocolate shells streaky and difficult to work with, so pick a dry day or run your air conditioner
- Overfilling the eggs makes sealing nearly impossible, so start with less filling than you think you need
03 -
- Run your silicone mold under warm water for 3 seconds to help release the shells without cracking them
- Work quickly when sealing the eggs, as the warmth from your hands will start softening the chocolate