Begin by breaking the white chocolate into small pieces and placing them in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until the chocolate is smooth and fully melted, about 1-2 minutes.

Using a spoon or silicon brush, carefully coat the inside of your egg-shaped molds with the melted chocolate, ensuring an even layer. Place the molds in the refrigerator for about 15 minutes, or until the chocolate is firm.

In a large mixing bowl, combine the heavy cream, cream cheese, and powdered sugar. Whip using an electric mixer until light and fluffy, forming soft peaks—about 3-5 minutes.

Gently fold in the strawberry jam, freeze-dried strawberries, and crushed shortcake biscuits using a spatula.

Remove the chilled chocolate molds from the refrigerator. Spoon the creamy filling into half of the molds, filling just above the edge.

Take the remaining halves of the chocolate molds and press them onto the filled halves, ensuring a snug fit. Return to the refrigerator for an additional 10-15 minutes.

Once set, carefully pop the bomb from the molds. Drizzle melted pink chocolate on top and sprinkle with crushed shortcake crumbs and fresh strawberry slices.