Melt 8 ounces of white chocolate in a double boiler or very gently in the microwave, stirring every 20 seconds until silky.

Spoon or brush chocolate into egg-shaped molds, covering the insides completely. Chill the molds for about 10–15 minutes.

Add a second thin layer for strength and chill until fully set before carefully unmolding your delicate white chocolate eggs.

In a chilled bowl, whip 1 cup heavy cream to soft peaks and set aside.

In another bowl, beat together 8 ounces cream cheese, 1 cup powdered sugar, and 1 teaspoon vanilla extract until smooth and fluffy.

Stir 1/2 cup strawberry jam and 1/4 cup crushed freeze-dried strawberries into the cream cheese mixture.

Gently fold the whipped cream into the cream cheese mixture until light and airy.

Fold in 1/2 cup crushed shortcake biscuits and half of the 1 cup fresh strawberry slices, chopped into small pieces.

Spoon or pipe the filling into half-shells, leaving a little room to seal the tops.

Warm a small plate and press the rims of two halves together briefly against it to melt edges, then seal to form an egg.

Repeat until finished.

Melt 1 cup pink candy melts or use 1/2 cup melted pink chocolate for a pretty drizzle.

Drizzle over the eggs and sprinkle with edible gold sprinkles for a touch of springtime sparkle.