1. Melt the white chocolate wafers in a microwave in 30-second intervals, stirring until smooth.

2. Spoon chocolate into egg molds, spreading evenly to the rim, and refrigerate for 10-15 minutes until firm.

3. Add a second layer of chocolate to the molds, reinforcing the rims, and refrigerate again until completely solid.

4. While the shells chill, prepare the filling by dicing strawberries and cubing the cake.

5. In a separate bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

6. Carefully remove the hardened chocolate halves from the silicone molds.

7. Fill half of the chocolate shells with layers of cake cubes, diced strawberries, and whipped cream.

8. Gently warm the rim of an empty shell half on a warm plate and place it on a filled half to seal the egg.

9. Decorate the sealed eggs with more chocolate or sprinkles and chill in the refrigerator until ready to serve.