Strawberry Shortcake Easter Egg (Printable)
Chocolate Easter egg shells filled with layers of buttery shortcake, macerated strawberries, and vanilla whipped cream for a stunning spring dessert.
# What You Need:
→ Shortcake
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, for decoration (optional)
# How to Make It:
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 the cold butter into the dry mixture using a pastry blender or fingers until the mixture resembles coarse crumbs.
04 - In a separate bowl, whisk together egg, heavy cream, and vanilla extract until smooth.
05 - Pour the wet mixture into the dry ingredients and stir until just combined. Do not overmix.
06 - Turn dough onto a lightly floured surface and gently pat into a 1-inch thick circle. Cut out rounds using a 2-inch cutter and place on the prepared baking sheet.
07 - Bake for 12-15 minutes until golden brown. Cool completely, then crumble or cut into bite-sized pieces.
08 - Combine strawberries, sugar, and lemon juice in a bowl. Let sit for 10-15 minutes to macerate, stirring occasionally.
09 - Whip heavy cream with powdered sugar and vanilla extract using a hand mixer until soft peaks form. Refrigerate until ready to use.
10 - Melt chocolate in a heatproof bowl set over simmering water, stirring constantly until smooth and fully melted.
11 - Using Easter egg silicone molds, brush the inside with melted chocolate to coat evenly. Chill until set, about 10 minutes. Apply a second coat for sturdiness and chill again.
12 - Gently unmold chocolate shells, being careful not to crack them.
13 - Fill half of the chocolate shells with layers of crumbled shortcake, macerated strawberries, and whipped cream. Top with another chocolate half to form a complete egg.
14 - Decorate with edible gold dust or pastel sprinkles if desired. Keep chilled until ready to serve.
# Expert Suggestions:
01 -
- Breaking open an egg to reveal cake and cream is pure joy every single time
- Makes you look like a pastry wizard with surprisingly simple techniques
02 -
- Chocolate shells must be completely set before unmolding or they will crack every single time
- Room temperature chocolate is much easier to work with for painting those thin, even layers
03 -
- Warm your knife slightly before cutting any extra shortcake for cleaner edges
- Room temperature strawberries release more juice than cold ones for better maceration