This Chocolate Covered Strawberries Recipe is my go to for a fast fancy treat. Dip, chill, and add a quick drizzle for extra flair.
author’s note
Why you’ll love this family favorite recipe!
One of my favorite treats is a simple chocolate-covered strawberry. But store-bought ones? They’re almost always a letdown. The strawberries are often old, and the chocolate slides off as the fruit leaks.
So, I decided to make my own. After lots of testing (I’m not mad about it), I’ve found the best way to make them—fresh, delicious, and never disappointing!
They’re the perfect treat or way to show your loved ones just how loved they are.
Chocolate Covered Strawberries Recipe Ingredients
| Ingredient | Tips or Swaps |
|---|---|
| Strawberries | Use firm, bright red berries with no soft spots. |
| Chocolate melting wafers or baking bars | Melt smoother than chocolate chips and set up better. Milk, dark, or white all work. |
| Oil | A small amount keeps the chocolate smooth and easy to dip. Coconut oil or vegetable oil both work. |
How To Prep Strawberries For Dipping
- Start with ripe and fresh strawberries without any soft spots.
- Wash very gently in cool water and carefully dry with paper towels.
- Let stand at room temp for about 30 mins to make sure the strawberries are completely dry and the berries aren’t cold from being in the fridge.
Chelsea’s Recipe Tip
The Fun Part!
This chocolate covered strawberries recipe is gorgeous on its own, but here are a few fun ways to dress them up.
- Salty and Sweet: Add a light pinch of flaky sea salt.
- Extra Toppings: Dip or sprinkle strawberries with Oreo crumbs, graham cracker crumbs, coconut flakes, chopped nuts, or sprinkles.
- Chocolate Drizzle: Drizzle with melted white or dark chocolate. Pour into a plastic bag, snip the tip, and drizzle over the strawberries.
Chocolate Covered Strawberries Recipe Tips
- Use heat-safe bowls: Microwave chocolate in heat-safe bowls only. Avoid plastic.
- Don’t burn: Heat in 15-second bursts, stirring well each time. Chocolate keeps melting after heating, so go slow.
- Keep chocolate smooth: When mostly melted, stir in a few solid pieces to cool it and help it set with a shiny finish.
- Hold by the leaves: This keeps hands clean and makes dipping easier.
- Parchment: Place dipped strawberries on parchment paper so they don’t stick.
Storage
- This chocolate covered strawberries recipe is best enjoyed the same day and will last about 8 to 10 hours in a cool, dry place before the berries start to get sticky or leak.
- If possible, do not refrigerate. Moisture can cause the chocolate to crack. If you must refrigerate, store the strawberries in a container lined with a paper towel.
Use Extra Strawberries In:
Chocolate Covered Strawberries
Chocolate Covered Strawberries are rich and chocolatey with a juicy strawberry center. They’re classically elegant, and you can add an extra drizzle of chocolate for a cute touch!
Video
Equipment
- Sheet pan (15" x 10") lined
Ingredients
- 1-1/3 cups chocolate melting wafers see note 1
- 1 teaspoon coconut oil
- 2 pounds strawberries see note 2
Instructions
- Wash strawberries very gently in cool water and carefully dry with paper towels. Let stand at room temperature for about 30 minutes to ensure the strawberries are completely dry. Don’t dip strawberries unless they are completely dry, otherwise chocolate will become cloudy or won’t stick to the berries.
- Line a large sheet pan with parchment paper, wax paper, or a silicone baking mat and set it aside. If using baking bars, coarsely chop the chocolate. Be patient when melting the chocolate and avoid rapid temperature changes. Do not microwave for too long or too many times; stir the chocolate frequently as it melts. Allow the coated raspberries to harden at room temperature instead of refrigerating or freezing them.
- Add all but 2 tablespoons of the chocolate melting wafers to a large microwave-safe bowl (see note 3). Add 1 teaspoon oil. Microwave for 15 seconds, then stir vigorously for 15 seconds. Continue to do this until the chocolate is melted. Once chocolate is melted, add the reserved 2 tablespoons of chocolate and stir until it melts (see note 4). Be patient and resist the urge to microwave unless it isn’t melting after stirring for a full minute.
- Once chocolate is fully melted and smooth, hold a berry by the stem and dip it into the melted chocolate. Gently swirl to cover in the chocolate. Carefully slide the bottom of the strawberry against the edge of the bowl to remove any excess chocolate. Place the strawberry on the lined sheet pan. Repeat with remaining strawberries. If the melted chocolate is getting too hard to dip, heat it in the microwave for another 15 seconds and remix. You may need to add 1/2 teaspoon or more of oil too.
- To drizzle chocolate on top, melt 2 ounces of white chocolate with 1/2 teaspoon of oil. Transfer the melted chocolate to a small plastic bag, seal it without air, and cut off a tiny tip. Drizzle over the strawberries. For a raised drizzle, wait until the chocolate has hardened; for a melted effect, drizzle right after coating the strawberries. You can also sprinkle on toppings like sprinkles or crushed Oreos before the chocolate sets. Let the strawberries cool at room temperature.
Final step! Please let us know how it was by leaving a review.
Recipe Notes
Note 1: Chocolate chips contain stabilizers that prevent them from melting smooth. For best results, use high-quality baking bars like Baker’s, Lindt, or Ghirardelli, or look for melting wafers, which are often easier to work with. You can choose any type of chocolate—milk, semi-sweet, dark, or white.
Note 2: Choose the freshest strawberries you can find! Look for bright red, firm, and plump berries with no soft spots. A 2-pound container is ideal, giving you enough strawberries in case some aren’t perfect. You’ll typically coat about 25–30 strawberries, but you might have a few extra depending on their size and how much chocolate you use.
Note 3: To prevent scorching the chocolate, melt it in very short bursts and stir frequently. The goal is to keep the chocolate warm enough to melt gradually, but not hot; it should reach a smooth, room temperature consistency.
Note 4: Melting chocolate slowly while stirring frequently helps it cool and harden before the cocoa butter rises to the surface, preventing streaks. Adding unmelted chocolate toward the end cools the mixture, encouraging it to set for a smooth, firm finish. This process stabilizes the chocolate, giving it a glossy appearance and ensuring it won’t easily melt on your fingers.
Storage: Chocolate Covered Strawberries are best eaten the same day. They last about 8–10 hours in a cool, dry place before they break down and start to leak and become sticky. I don’t recommend refrigerating; it will create condensation on the outside of the chocolate and cause it to break apart when you bite into them.
Nutrition
Serving: 1serving | Calories: 61kcal | Carbohydrates: 9g | Protein: 0.9g | Fat: 3g | Sodium: 0.4mg | Fiber: 1.4g | Sugar: 7.2g
Nutrition information is automatically calculated, so should only be used as an approximation.
Chocolate Covered Strawberries Recipe Troubleshooting:
How To Help Chocolate Stick To Strawberries:
Use melting wafers or baking bars since chocolate chips do not melt smoothly. Make sure the strawberries are completely dry. Do not add too much oil, or the chocolate may slide off.
How To Prevent Leaking:
Use fresh, dry strawberries. Avoid hot chocolate or quick temperature changes and do not refrigerate or freeze to harden. Let the strawberries set in a cool, dry place and enjoy them the same day.
Why Won’t Chocolate Stick?
Strawberries may be wet or bruised. Moisture makes chocolate clump and turn grainy.
What a sweet and yummy treat!
Thank you Maribel! 🙂
I think I may make some for my daughter’s Kindergarten Brunch.
Thanks Cindy! I hope you enjoy them!
What a nice recipe
Thanks Loraine!
What a great and cute recipe!
Thank you Camille! 🙂
I’m a huge fan of chocolate covered strawberries. And thanks for the white chocolate melting tips – patience is one thing I struggle with. 🙂
Chelsea, I love chocolate strawberries and these are just the perfect way to make them.
These are super sweet unfortunately I have to admit, I probably don’t have the patience to make them myself. I’m going to have to pay someone to make them for me 🙂
Omg, Chelsea! Usually I’m terrible at dipping things in chocolate, haha, but I would so love to try these!
I love chocolate covered strawberries, and I love this version!
You are so sweet, thanks Kelly!