The Easiest Chocolate Covered Strawberries
These chocolate-covered strawberries are made with simple ingredients for the smoothest, glossiest finish. Just rich melted chocolate, a touch of coconut oil for shine, and fresh strawberries dipped to perfection. I love drizzling a little white chocolate over the top (completely optional, but it gives them that elegant, bakery-style look) and even sprinkling them with sprinkles for a little sparkle.
They’re perfect for Valentine’s Day, weddings, birthdays, date nights, baby showers — or honestly, any time you want a chocolate-covered strawberry. There’s something so comforting about holding a strawberry by the leafy top and dipping it into silky melted chocolate. It feels thoughtful and special, but it’s wonderfully simple.
I’ve always loved how these feel both nostalgic and elevated at the same time. They remind me of those little boxed strawberries you’d see in bakery cases, perfectly lined up and glossy. But making them at home? So much better.
The strawberries are fresher, the chocolate is richer, and you can customize them exactly how you like. Dark chocolate for something deeper and more indulgent. Milk chocolate for a sweeter bite. White chocolate drizzle for that extra touch. They look impressive, but they come together in under an hour — which makes them one of my favorite “effortless but stunning” treats.
What you’ll need
- Chocolate
The star of the recipe. It creates that rich, snappy shell around the strawberry. You can use milk, dark, or semi-sweet chocolate depending on your preference. - Coconut oil
Just a small amount mixed into the chocolate ensures a smooth, glossy coating. It slightly thins the chocolate for easy dipping and gives it that beautiful shine once set. Don’t skip it — it makes a noticeable difference. - Fresh strawberries
The juicy, sweet-tart center that pairs perfectly with chocolate. Keep the leaves on for the prettiest presentation and easier dipping. - White chocolate (optional)
Used for drizzling over the top. It adds contrast, elegance, and that bakery-style finish. - Sprinkles (optional)
Purely decorative — but perfect for holidays, birthdays, or themed events.
How Do You Make Chocolate-Covered Strawberries? (Quick Overview)
- Melt the chocolate and coconut oil in 30 second increments.
- Dip the strawberries.
- Let them cool and set.
- Cover in sprinkles or melt some white chocolate and coconut oil then drizzle on top of the chocolate covered strawberies.
Simple. Beautiful. Always impressive.
Chocolate-Covered Strawberry Tips
- Don’t skip the coconut oil — it guarantees a smooth, glossy finish.
- Make sure strawberries are completely dry after washing. Even a small amount of water can cause chocolate to seize.
- Bring strawberries to room temperature before coating to prevent condensation.
- Use good quality chocolate! I use Tony’s but you can choose whichever one you like best. But good quality chocolate truly makes all the difference!
- You do not need to refrigerate them to set — they’ll harden perfectly at room temperature.
- Add sprinkles immediately after dipping so they adhere before the chocolate sets.
- Use a parchment-lined tray for easy cleanup.
- If doing the white chocolate drizzle, make sure you transfer the melted white chocolate to a small zip-lock bag, cut off just a tiny bit off a corner, then drizzle away!
How Long Do Chocolate-Covered Strawberries Last?
- Store in an airtight container at room temperature for up to 1 day.
- Store in the refrigerator for 2–3 days.
Can You Freeze Them?
Yes, you can freeze chocolate-covered strawberries for up to 3 months. However, because strawberries contain a lot of water, they may become slightly mushy once thawed. They’re still delicious — just softer in texture.
Ingredient List
- 1 cup chopped chocolate (about 180g)
- 1 teaspoon coconut oil (about 5g)
- 1 package fresh strawberries (about 20 strawberries / 450–500g)
- ¼ cup white chocolate chips (about 45g), optional
- 1 teaspoon coconut oil (about 5g), for white chocolate drizzle
- Sprinkles, optional
Directions
- Gather all ingredients.
Wash the strawberries and dry them thoroughly. They must be completely dry before dipping. - Melt the chocolate.
In a microwave-safe bowl, combine the 1 cup (180 g) chopped chocolate and 1 teaspoon (5g) coconut oil. Microwave in 30-second increments, stirring between each interval, until fully melted and smooth. - Dip the strawberries.
Hold each strawberry by the leaves and dip into the melted chocolate. Gently swirl to coat evenly. - Remove excess chocolate.
Slightly turn the strawberry upside down to allow extra chocolate to drip off. Place on parchment or wax paper. - Add sprinkles (if using).
Add them immediately after dipping so they stick before the chocolate sets. - Prepare white chocolate drizzle (optional).
Melt ¼ cup (45g) white chocolate chips with 1 teaspoon (5g) coconut oil in 30-second increments, stirring until smooth. Transfer to a small zip-top bag, snip a tiny corner, and drizzle over strawberries. - Allow to set.
Let sit at room temperature until the chocolate fully hardens.
Make-Ahead & Storage Tips
- These are best made the same day you plan to serve them for the freshest texture.
- If making ahead, prepare them no more than 24 hours in advance for best results.
- Store in a single layer in an airtight container lined with paper towels to absorb excess moisture.
- Avoid stacking, as condensation can make the chocolate sticky.
- If refrigerating, allow them to sit at room temperature for about 20–30 minutes before serving for the best flavor and texture.