Begin by melting 12 ounces of white chocolate in a microwave-safe bowl. Heat in 30-second intervals, stirring between each, until smooth and glossy—this should take about 2 minutes. Once melted, use a small spoon or brush to coat the insides of Easter egg molds with the white chocolate. Ensure an even layer, then place the molds in the refrigerator to chill for at least 15 minutes, until set.

In a mixing bowl, combine ½ cup softened cream cheese with ½ cup heavy cream and 2 tablespoons powdered sugar. Using an electric mixer, whip until fluffy and creamy—this should take about 3-4 minutes. Next, gently fold in ½ cup of strawberry jam, ½ cup crushed freeze-dried strawberries, and ½ cup shortcake crumbs until everything is fully integrated, creating a luscious filling for your Strawberry Shortcake Easter Egg Bombs.

Once the chocolate shells have set, carefully remove them from the molds. Fill half of each chocolate shell with the prepared strawberry filling, ensuring not to overfill. Place the other half of the chocolate shell on top and gently press the halves together to seal. Make sure the edges are secure, so none of the filling escapes during chilling.

After assembling the Strawberry Shortcake Easter Egg Bombs, place them back in the refrigerator for another 10 to 15 minutes. This allows the chocolate to firm up and secure the filling inside. Check for firmness—when the shells feel solid to the touch, they are ready for the next step.

Once chilled, take 2 ounces of melted pink candy melts and drizzle them over the assembled eggs for a decorative flair. Sprinkle with additional crushed shortcake crumbs, then top each bomb with fresh strawberry slices and optional edible gold sprinkles for that festive touch. Serve them chilled and delight in the beautiful presentation of your Strawberry Shortcake Easter Egg Bombs!