Description
They’re basically cake and strawberries stuffed inside chocolate eggs, and they EXPLODE with deliciousness when you crack them open. Trust me, these will be the star of your Easter table, and everyone will think you’re some kind of dessert genius.
Ingredients
Scale
For the Chocolate Eggs:
- 12 hollow chocolate Easter eggs (those medium-sized ones, about 3–4 inches tall, with the flat bottom)
- Optional: extra melted chocolate for sealing (about 1/2 cup chocolate chips)
For the Shortcake:
- 1 box white cake mix (yes, I’m using a box mix – Easter is busy enough!)
- Ingredients called for on the box (usually eggs, oil, water)
- 1 small box strawberry Jell-O powder (about 3 oz – for that pink color and extra strawberry punch)
- 1/2 teaspoon vanilla extract (the good stuff, not the imitation garbage)
For the Filling:
- 2 cups fresh strawberries, diced (frozen works in a pinch, but fresh is WAY better)
- 3 tablespoons sugar (adjust if your berries are super sweet or tart)
- 1 tablespoon lemon juice (trust me, it makes the strawberries pop)
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- Optional: 4 oz cream cheese, softened (makes the cream more stable if you’re prepping ahead)
For Decorating:
- Sprinkles (pastel colors for Easter vibes)
- Extra chocolate for drizzling
- Edible flowers if you’re feeling fancy
- Cute little Easter decorations (tiny bunnies, chicks, whatever)