Strawberry Shortcake Easter Eggs (Print Version)

Festive white chocolate eggs filled with whipped strawberries and shortcake crumbs for a creamy bite.

# Ingredients:

Chocolate Shell

01 - 1 cup white chocolate chips, melted

Filling

02 - 1 cup fresh strawberries, pureed
03 - 1/2 cup heavy cream, whipped to soft peaks
04 - 1 teaspoon vanilla extract
05 - 1/2 cup shortcake crumbs, for sprinkling

Assembly

06 - 1 set Easter egg molds

# Instructions:

01 - Melt the white chocolate chips in a microwave-safe bowl, stirring until smooth.
02 - Using a pastry brush, coat the interior of the Easter egg molds with the melted white chocolate and refrigerate until fully set.
03 - Whip the heavy cream until soft peaks form, then gently fold in the pureed strawberries and vanilla extract.
04 - Fill the set chocolate shells with the strawberry cream mixture and sprinkle shortcake crumbs inside and on top.
05 - Seal the egg halves with additional melted white chocolate, chill until firm, then carefully remove from the molds.

# Notes:

01 - Use a gentle folding technique to maintain the whipped cream’s volume for a light filling.

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