Prepare the Chocolate Shells: Place white chocolate melting wafers in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each, until smooth. Spoon about a tablespoon of melted chocolate into each cavity of the silicone egg mold, using the back of the spoon to coat the entire inside surface up to the top edge. Freeze for 5-7 minutes to set.

Apply the Second Coat: Remove the mold from the freezer. Apply a second layer of melted chocolate, reinforcing any thin spots, especially on the sides and edges. Freeze for another 10 minutes, or until the shells are completely firm and opaque.

Make the Strawberry Shortcake Filling: In a medium bowl, use a hand mixer to beat the softened cream cheese until light and fluffy. Add the powdered sugar, vanilla extract, and heavy cream, and beat again until smooth. Fold in the crushed freeze-dried strawberry powder and the pound cake crumbles until just combined.

Assemble the Easter Egg Bombs: Gently remove the firm chocolate shells from the mold and place them on a parchment-lined baking sheet. Spoon or pipe the filling into each shell until about halfway full. Gently press one hulled fresh strawberry, tip down, into the center of the filling.

Seal and Decorate: Top with more filling, smoothing it level with the edge of the shell. To seal, spoon a thin layer of remaining melted white chocolate over the filling. Use an offset spatula to scrape away excess for a flat bottom. Refrigerate for at least 30 minutes to set completely. Decorate with a drizzle of extra chocolate or sprinkles, if desired.