Step 1: Melt the white chocolate wafers in a microwave-safe bowl in 30-second increments, stirring until completely smooth.
Step 2: Using a clean brush, coat the inside of 12 silicone egg-shaped mold halves with a thin layer of melted chocolate. Freeze for 5 minutes.
Step 3: Apply a second coat of chocolate to the molds, focusing on the edges, and freeze for another 10 minutes until completely set.
Step 4: In a medium bowl, combine the pound cake crumbs and cream cheese frosting until the mixture holds its shape. Gently fold in the diced strawberries.
Step 5: Carefully remove the chocolate shells from the molds. Fill 12 halves with the cake mixture, pressing down gently.
Step 6: Warm a plate in the microwave. Take an empty chocolate shell half, briefly touch its edges to the warm plate to melt them, and press it onto a filled half to create a whole egg.
Step 7: Decorate the sealed Strawberry Shortcake Easter Egg Bombs with additional drizzled chocolate and festive sprinkles.