Melt the white chocolate and pink candy melts in a double boiler or gently in 15–20 second bursts in the microwave, stirring between bursts until smooth. Reserve some white chocolate for sealing and pink for color accents if using both.

Spoon or paint the melted chocolate into clean egg-shaped silicone molds, tilting and rotating to coat evenly. Chill in the fridge for 10–15 minutes, then add a second thin layer for sturdiness. Remove fully set shells from molds and handle gently.

Whip the heavy cream until soft peaks form. In a separate bowl, beat the cream cheese with powdered sugar and vanilla until smooth, then fold in the whipped cream to make a light, tangy filling.

Stir strawberry jam and crushed freeze-dried strawberries into the cream mixture for bright flavor, then gently fold in the crushed shortcake biscuits for texture. Reserve a few fresh strawberry slices for garnish.

Pipe or spoon a dollop of filling into one half of each chocolate egg shell. Add a thin slice of fresh strawberry on top of the filling, then place the matching chocolate half on and press lightly. Use a dab of warmed white chocolate to seal the seam if needed.

Drizzle melted pink chocolate over the assembled eggs and finish with a scatter of edible gold sprinkles for a Southern-fancy touch. Chill briefly to set the drizzle.