In a medium saucepan, combine the diced strawberries, granulated sugar, and lemon juice. Stir well.

In a small bowl, whisk the cornstarch with 1 tablespoon of cold water until smooth. Add this slurry to the strawberry mixture.

Cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil (about 5-7 minutes). Remove from heat and let cool completely, then refrigerate until ready to use (at least 30 minutes).

Preheat your air fryer to 350°F (175°C) or oven to 400°F (200°C). Lightly grease your silicone Easter egg molds if they are not naturally non-stick.

In a large mixing bowl, whisk together the flour, 1/4 cup granulated sugar, baking powder, and salt.

Add the cold, cubed butter to the dry ingredients. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

Pour in 3/4 cup of heavy cream. Mix gently with a fork or your hands until just combined. Do not overmix; the dough should be slightly shaggy.

Divide the dough into 12 equal portions. Press each portion firmly into the silicone Easter egg molds, ensuring the bottom and sides are covered and creating a slight indentation in the center for the filling.

Optional: For a golden finish, brush the top of each shortcake egg with a little extra heavy cream or the beaten egg wash.

Air Fryer Method: Place the silicone molds directly into the air fryer basket (you may need to do this in batches). Air fry for 12-15 minutes, or until golden brown and cooked through. Oven Method: Place the silicone molds on a baking sheet. Bake for 15-18 minutes, or until golden brown and a toothpick inserted into the shortcake comes out clean.

Carefully remove the shortcake eggs from the molds and transfer them to a wire rack to cool completely.

In a clean, cold mixing bowl (preferably chilled beforehand), combine the cold heavy cream, powdered sugar, and vanilla extract.

Using an electric mixer, beat on medium-high speed until stiff peaks form (about 3-5 minutes). Be careful not to overbeat, or it will turn to butter.

Once the shortcake egg shells are completely cool, spoon a generous amount of the chilled strawberry filling into the center of each shortcake egg.

Pipe or dollop a swirl of vanilla whipped cream on top of the strawberry filling.

Garnish with fresh mint leaves and small strawberry slices, if desired.

Serve immediately and enjoy your festive spring treat!