Strawberries, semisweet chocolate, and a drizzle of white chocolate—that’s it. Three ingredients, a little mess, and a lot of joy.

< Remember it later! >

Planning to try this recipe soon? Pin it for a quick find later!

< Remember it later! >

Planning to try this recipe soon? Pin it for a quick find later!

I don’t know who first had the brilliant idea to dip strawberries in melted chocolate, but I hope they’re somewhere warm and happy. My first attempt at making chocolate covered strawberries was probably around Valentine’s Day in high school, trying to impress a boy who barely knew my name. Spoiler alert: he wasn’t impressed. But I was. Not by him, obviously—but by how something that simple could make me feel so accomplished. Like, “Oh, look at me casually swirling berries in chocolate. Am I a dessert goddess now? Possibly.”

That was the first time I realized chocolate covered strawberries are kinda magic. They look fancy, like you bought them from a high-end chocolatier, but they’re just three ingredients and a little patience. I’ve made them for everything from lazy Saturday nights to bridal showers where I was wearing heels that hurt before I got out of the car. They’ve become my go-to when I want to bring something to a party but don’t want to deal with ovens, timers, or mixers. Just melt, dip, drizzle, and suddenly people are calling you “the one who brought those strawberries.”

Not a bad title to carry.

Why You’ll Love This Chocolate Covered Strawberries Recipe?

Because they work. Like, even when everything else feels off—when your outfit’s not cooperating, your dog won’t stop barking, and the playlist keeps skipping to sad songs—you can still make these. And somehow, they always turn out a little bit impressive.

They’re sweet without being overwhelming. There’s that perfect bite when the snap of the chocolate meets the cold, juicy strawberry. And because we’re using chopped chocolate—not the weird waxy stuff—you get that glossy finish and that real, deep chocolate flavor. They feel indulgent, but not fussy. Honestly, they’re like the little black dress of desserts.

Also, not to be dramatic, but when you add that white chocolate drizzle? Michelin-star energy. Even if you’re standing barefoot in your kitchen, still wearing pajama pants at 3 PM.

Ingredient Notes:

I know recipes like this usually tell you to use whatever you’ve got, but for once, I’m going to push back on that. If you’re only using three ingredients, let them shine. I’ve tried this recipe with chocolate chips from the back of my freezer, and I’ve tried it with fancy dark chocolate from a local shop downtown. And yeah… it matters.

Strawberries (1 lb): Try to find ones with stems—they’re easier to hold and dip, and honestly, they just look prettier. But hey, if all you’ve got are stemless supermarket strawberries, they’ll still work. Just dry them really well.
Semisweet Chocolate (6 oz): Use a good bar and chop it up. Ghirardelli, Lindt, Trader Joe’s—it doesn’t need to be luxury, but avoid those chocolate “coating” discs unless you’re really in a rush.
White Chocolate (3 oz): For the drizzle. Also optional. But I feel like the drizzle is what turns these from “snack” into “moment.”

How To Make Chocolate Covered Strawberries?

This isn’t one of those five-page recipes that ends in mild panic and flour on your cat. This is doable. Even if your brain is fried and your sink is already full.

Step 1: Set the stage
Line a baking sheet with waxed paper or parchment. Doesn’t need to be perfect—this is just where the berries will rest and cool off after their chocolate bath. Pro tip? Don’t skip this or you’ll end up scraping chocolate off the counter like a chump.

Step 2: Melt the chocolate
Put your chopped semisweet chocolate in a metal bowl. Place it over a pan of gently simmering water (aka a makeshift double boiler). Stir now and then. Don’t walk away to check Instagram—you’ll forget and scorch the bottom. Ask me how I know.

Step 3: Dip the strawberries
Grab a strawberry by the stem, dip it into the chocolate, give it a gentle shake so it’s not dripping everywhere, then lay it down on the prepared sheet. Repeat. You’ll get into a rhythm. You’ll feel like a chocolatier. You might even hum a little tune.

Step 4: Chill them out
Pop the tray in the fridge for about 10 minutes so the chocolate sets. This part is torture if your kitchen smells like melted chocolate. I usually hover near the fridge like a cartoon character waiting for cookies.

Step 5: The fancy drizzle
Melt your white chocolate the same way. Transfer it to a small zip-top bag, snip the tiniest corner, and drizzle away. No rules here. Zigzags, swirls, dots—do your thing. Imperfection = charm.

Step 6: Chill again
Back in the fridge for another 10 minutes. They’re ready when the chocolate’s firm and doesn’t smear when you poke it (which you definitely will).

Storage Options:

Honestly, they’re best the day you make them. After that, the strawberries can start to “sweat” in the fridge, and the texture gets a little weird. If you have to store them, lay them flat in a container lined with a paper towel, cover loosely, and eat within 24 hours. And please, for the love of chocolate, do not freeze them. They turn into sad, mushy shells of their former selves.

Variations and Substitutions:

You don’t have to follow the rules here. Chocolate covered strawberries are a concept, not a contract.

Want To Save This Recipe?

Enter your email below and we'll send the recipe straight to your inbox.

Use dark chocolate if you like a deeper, richer flavor. Or milk chocolate if you’re feeling nostalgic.
Add toppings. While the chocolate’s still wet, roll the berries in crushed pistachios, sprinkles, shredded coconut, or even crushed pretzels (trust me).
Infuse your chocolate. Add a touch of orange zest, a drop of peppermint extract, or a pinch of cinnamon.
Drizzle with colored white chocolate if you’re making them for holidays. Red and pink for Valentine’s Day, gold for New Year’s, you get the idea.
Go rogue. Try dipping other fruit—bananas, dried apricots, pineapple chunks. Not the same, but still fun.

What to Serve with Chocolate Covered Strawberries?

You don’t have to serve them with anything, but if you want to make it a thing (and why wouldn’t you?), here are a few ideas:

Champagne or prosecco – because bubbles + berries = date night energy.
Strong coffee – balances the sweetness, makes you feel European.
A cheese board – surprisingly awesome combo. Chocolate + cheese = unexpected delight.
Pound cake or brownies – lay these on top like edible jewels.
Ice cream – cut them up over a scoop of vanilla. Or just eat both straight out of the containers. No shame.

Frequently Asked Questions:

Can I use chocolate chips?
Sure, if that’s what you’ve got. Just add a tiny bit of oil or shortening when melting to make it smoother. It’s not perfect, but it gets the job done.

Why won’t the chocolate stick?
Probably because your strawberries were too wet. Dry them like you’re prepping them for a photoshoot. Pat, air-dry, whatever it takes.

Can I make them ahead?
Yes, but not too far ahead. A few hours is fine. Keep them cold and dry, and don’t stack them unless you want chocolate graffiti.

Because you totally should. They’re easy, satisfying, and borderline addictive. Plus, there’s something weirdly meditative about dipping fruit in chocolate. Like, maybe the world isn’t on fire if we can still make chocolate covered strawberries in our kitchens.

Anyway—I’d love to know how yours turn out. Did you drizzle? Add toppings? Eat them all before your guests arrived? Drop a comment or send a pic. I’ll be over here, trying not to go back for “just one more.”

< Remember it later! >

Planning to try this recipe soon? Pin it for a quick find later!

< Remember it later! >

Planning to try this recipe soon? Pin it for a quick find later!

Keep the Flavor Coming – Try These:

Amish Onion Patties Recipe

Beef And Barley Soup

Creamy Pasta with Asparagus and Bacon