Begin by chopping 8 oz of high-quality white chocolate into small pieces for even melting. Place the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring between each, until the mixture is smooth and melted, about 1-2 minutes total.

Using a spoon or pastry brush, carefully coat the insides of your egg-shaped molds with the melted white chocolate, creating a thick, even layer. Once filled, place in the refrigerator for about 15 minutes.

In a mixing bowl, combine the heavy cream, cream cheese, and powdered sugar. Whip the mixture on medium-high speed until fluffy and holds stiff peaks, about 3-5 minutes.

Gently fold in the strawberry jam, freeze-dried strawberries, and crushed shortcake biscuits into the whipped mixture until fully combined.

Spoon the prepared filling into the chilled chocolate molds, filling just above the edges. Use a spatula to smooth the tops.

Carefully place the tops of the chocolate shells over the filled halves and gently press to seal. Return to the refrigerator for another 10-15 minutes.

Once set, gently remove the bombs from their molds. Drizzle melted pink candy melts over the tops and decorate with fresh strawberry slices and optional edible gold sprinkles.