Creating your own Strawberry Shortcake Easter Egg Bombs is straightforward if you follow these easy steps:

1. Prepare the Strawberries: In a small bowl, combine the diced strawberries with the salt and set aside.
2. Mix the Filling: In a large bowl, mix the vanilla frosting, graham cracker crumbs, and vanilla extract until well combined.
3. Fold in Strawberries: Carefully fold the diced strawberries into the filling mixture, ensuring even distribution.
4. Melt the Chocolate: In a microwave-safe bowl, melt the white chocolate chips in 30-second intervals, stirring until smooth.
5. Create the Shells: Using a spoon, coat the inside of an Easter egg mold with melted chocolate, covering all surfaces evenly. Repeat for all molds.
6. Add the Filling: Once the chocolate has set to create a shell, fill each mold halfway with the strawberry filling mixture.
7. Seal the Eggs: Top each filled egg mold with more melted chocolate, sealing the filling inside.
8. Chill the Eggs: Place the filled molds in the refrigerator for about 30 minutes or until the chocolate has fully hardened.
9. Remove from Molds: Carefully pop the egg bombs out of the molds, ensuring the chocolate remains intact.
10. Decorate (Optional): If desired, use food coloring to create designs on the chocolate shells for a festive touch.

This methodical approach ensures your Strawberry Shortcake Easter Egg Bombs turn out beautifully, filled with sweet, creamy goodness.