If you want a dessert that looks fancy but is secretly simple, chocolate covered strawberries are always the answer. They’re sweet, juicy, and coated in smooth chocolate that snaps when you bite in—so satisfying.
The real “secret” to perfect chocolate covered strawberries is dryness. Even a tiny bit of water on the berries can make the chocolate seize and turn grainy, so we’re going to take an extra minute to dry them really well.
This is also one of those recipes everyone asks for. It’s a fan-favorite for parties, Valentine’s Day, baby showers, and easy weeknight desserts when you want something special without turning on the oven.
Why You’ll Love This Chocolate Covered Strawberries
- Better than store-bought. Fresh berries + real melted chocolate tastes richer and fresher.
- No-bake dessert. Perfect when you don’t want to use the oven (or it’s too hot).
- So quick and easy. You can finish a whole tray fast, even if you’re a beginner.
- Party-ready. They look fancy on a platter for holidays, showers, and gatherings.
- Customizable toppings. Sprinkles, nuts, crushed cookies—make them your way.
- Kid-friendly fun. Little helpers love adding toppings (and sneaking a few berries).
Ingredients for Chocolate Covered Strawberries
Main ingredients
- Fresh strawberries (1 pound). Choose berries that are firm and dry (avoid extra-juicy, overripe ones). Leave the green tops on for easy dipping.
- Semi-sweet chocolate (8 ounces). Classic choice with a balanced sweetness. You can also use dark chocolate or milk chocolate—use what you love.
- White chocolate (4 ounces, optional). Great for drizzling and adding contrast. You can swap in candy melts for easier melting, but real chocolate tastes better.
- Coconut oil or shortening (1 teaspoon, optional). Helps chocolate melt smoother and look a little shinier. Skip it if your chocolate already melts nicely.
Easy topping ideas (pick 1–3)
- Flaky sea salt. Makes the chocolate taste deeper and less “flat.”
- Chopped nuts. Pistachios, almonds, or peanuts add crunch and a pretty finish.
- Sprinkles. Fun for birthdays, holidays, and kid-friendly dessert trays.
- Crushed peppermint or cookies. Perfect for winter parties or a “dessert board” look.
Helpful note: Avoid wet toppings (like fresh fruit) because moisture can make the chocolate slide off.
Chocolate Covered Strawberries Recipe Step-by-Step
- Wash and dry the strawberries. Rinse the strawberries gently, then spread them on paper towels. Pat them dry and let them air-dry for at least 10–15 minutes. They must be completely dry so the chocolate sticks smoothly.
- Prep your tray. Line a baking sheet with parchment paper or wax paper. This keeps the chocolate from sticking and makes cleanup easy.
- Melt the chocolate. Add chopped semi-sweet chocolate to a microwave-safe bowl. Microwave in 20-second bursts, stirring each time, until smooth. If it looks thick, stir in 1 teaspoon coconut oil or shortening. (Go slow—overheating can make chocolate grainy.)
- Dip the strawberries. Hold each strawberry by the green top and dip into melted chocolate, coating about 3/4 of the berry. Let extra chocolate drip back into the bowl for a second.
- Add toppings right away. Place the dipped berry on the parchment and immediately sprinkle nuts, salt, or sprinkles while the chocolate is still wet.
- Drizzle (optional). Melt white chocolate the same way, then drizzle over the berries using a spoon or a small zip-top bag with the corner snipped.
- Chill to set. Refrigerate the tray for 20–30 minutes, or until the chocolate is firm. Then serve and watch them disappear.
If the chocolate starts to thicken while you dip, microwave it for 10 seconds and stir again.
Tips for Perfect Chocolate Covered Strawberries
- Dry the berries completely. Any water can cause chocolate to seize or slide right off.
- Use real chocolate bars for best flavor. Chocolate chips work, but they often set a little softer and less glossy.
- Melt slowly and stir often. Short bursts prevent overheating (which can make chocolate thick and gritty).
- Don’t chill berries before dipping. Cold berries can cause condensation, and that moisture is trouble.
- Work in small batches. Dip 5–6 berries, add toppings, then continue—so the chocolate doesn’t set before you decorate.
Variations & Substitutions
- Dark chocolate lovers. Use 60–70% dark chocolate for a less-sweet, extra-rich bite.
- Milk chocolate version. Sweeter and super kid-friendly—great for party trays.
- Candy melt shortcut. Candy melts are easier for beginners and come in fun colors (taste is more candy-like than chocolate).
- Holiday theme toppings. Red and green sprinkles, crushed peppermint, or gold sanding sugar for festive dessert boards.
- Nut-free option. Use sprinkles, crushed pretzels, or cookie crumbs instead of nuts.
- “Dessert board” style. Serve with marshmallows, pretzels, and graham crackers for dipping too.
Storing & Reheating
- Best the same day: Chocolate covered strawberries are juiciest and prettiest within 8–12 hours.
- Fridge: Store in a single layer in a container lined with paper towels for up to 2 days. Keep them uncovered or loosely covered to reduce condensation.
- Do not freeze: Freezing makes the berries watery when they thaw and the chocolate can crack.
- No reheating needed: Serve chilled or let sit at room temperature for 10 minutes for the best bite.
Serving Suggestions & Pairings
- Add them to a dessert charcuterie board with cookies, pretzels, and nuts.
- Serve with champagne-style sparkling juice or coffee for an easy party pairing.
- Use as a topper for cakes, cupcakes, or brownies for an instant “wow.”
- Pack a few for a sweet lunchbox treat (just keep them cool).
Reader Review: “I followed the drying tip and WOW—my chocolate was smooth and shiny. I brought a tray to a party and people thought I bought them!”
If you make these chocolate covered strawberries, leave a rating and comment! And tell me—are you doing sprinkles, sea salt, nuts, or all three?
Chocolate Covered Strawberries (Best Ever, Easy, No-Bake)
- Total Time: 40 minutes
- Yield: About 18–24 strawberries 1x
- Diet: Vegetarian
Description
These chocolate covered strawberries are sweet, juicy, and coated in smooth melted chocolate—an easy no-bake dessert that looks fancy for parties or date nights.
Ingredients
- 1 pound fresh strawberries, washed and completely dried (leave green tops on)
- 8 ounces semi-sweet chocolate, chopped (or dark or milk chocolate)
- 1 teaspoon coconut oil or shortening (optional, for smoother melting)
- 4 ounces white chocolate, chopped (optional, for drizzle)
- Optional toppings: flaky sea salt, chopped nuts, sprinkles, crushed peppermint, crushed cookies
Instructions
- Line a baking sheet with parchment paper.
- Wash strawberries and dry completely. Let air-dry 10–15 minutes to remove all moisture.
- Melt semi-sweet chocolate in a microwave-safe bowl in 20-second bursts, stirring between each, until smooth. Stir in coconut oil if needed.
- Dip strawberries into melted chocolate, coating about 3/4 of each berry. Let excess drip off.
- Set dipped strawberries on the lined sheet and add toppings while chocolate is still wet.
- Optional: Melt white chocolate the same way and drizzle over berries.
- Refrigerate 20–30 minutes, or until chocolate is se
Notes
– Key tip: Strawberries must be completely dry or the chocolate can seize or slide off.
– Chocolate options: Baking bars melt best. Chocolate chips work but may set softer.
– Storage: Best the same day. Refrigerate in a single layer with paper towels for up to 2 days. Do not freeze.
– Tools: Parchment paper, microwave-safe bowls, spoon or small zip-top bag for drizzle.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: America