Begin by melting white chocolate chips in a microwave-safe bowl, heating in 30-second intervals, stirring until smooth. Using a pastry brush, coat the inside of Easter egg molds with the melted chocolate. Ensure a thick, even layer to create a sturdy shell. Place the molds in the refrigerator for about 15 minutes until set and firm.

While the chocolate shell is setting, pour heavy cream into a mixing bowl. Using an electric mixer, whip the cream on medium speed until soft peaks form, which should take around 3-4 minutes. Gently fold in the pureed strawberries and vanilla extract, ensuring the mixture retains its airy texture.

Once the chocolate layer is set, carefully remove the molds from the refrigerator. Spoon the strawberry cream mixture into each chocolate shell, filling them halfway. Then, sprinkle in a layer of shortcake crumbs for added texture.

After filling, melt additional white chocolate and use it to seal the open halves of the egg molds. Carefully spoon the melted chocolate over the filling and gently press the two halves together. Ensure a tight seal to prevent leakage. Place the molds back in the refrigerator for another 15-20 minutes until fully firm.

Once the eggs are chilled and the chocolate has fully set, gently remove the Strawberry Shortcake Easter Egg Bombs from the molds. If needed, warm the outside of the molds slightly with a towel to help release the eggs without breaking them.