How to Make Chocolate Covered Strawberries

Chocolate covered strawberries are one of those treats that feel extra special but are actually very easy to make at home. With just a handful of ingredients and a few simple steps, you can create beautiful, chocolate-dipped strawberries that look bakery-worthy without any stress. Whether you’re making them for Valentine’s Day, Mother’s Day, a party, or just because, I’ll show you exactly how to make chocolate covered strawberries with smooth, shiny chocolate and perfect results every time.

Chocolate Covered Strawberries

Buying chocolate-covered strawberries for Valentine’s Day can be expensive – but they’re surprisingly easy (and much cheaper) to make at home. And making them at home will make them extra special for your Valentine. 

Even though I usually sell these for Valentines to my clients, my hubby often makes me these sweet treats for a special occasion and it’s so sweet and thoughtful to have them homemade by him. And I love them so much – I can never eat just one Chocolate Covered Strawberry.

Tools Needed

• Paper towels (or a towel)
• Small microwave-safe bowl
• Microwave
• Whisk or spoon
• Wire rack
• Parchment paper or wax paper
• Baking sheet

Ingredients

​This strawberries recipe is so easy and you only need two or three ingredients.

• ​Fresh strawberries
• Chocolate chips
• Coconut oil or shortening
• Sprinkles, optional

Why use coconut oil or shortening with chocolate chips?

Chocolate chips are made to hold their shape when baked, which means they don’t melt as smoothly as other types of chocolate. Adding a small amount of coconut oil helps thin the melted chocolate so it’s silky, easy to dip, and coats the strawberries evenly.

The oil also helps the chocolate set with a smooth, glossy finish instead of looking thick or dull. You don’t need much – just enough to make the chocolate easy to work with without changing the flavor.

Alternatives to Chocolate Chips + Coconut Oil

If you’d rather skip chocolate chips or don’t have coconut oil on hand, here are a few easy swaps that work well:

• Chocolate bars (chopped): Baking chocolate or good-quality chocolate bars melt more smoothly than chips and usually don’t need added oil. This is usually the best chocolate (flavor-wise) but I rarely have it in my kitchen. I always have chocolate chips on hand for our favorite chocolate chip cookies.
• Melting wafers or candy melts: These are designed for dipping and set up nicely without any added oil, though the flavor is sweeter than real chocolate.
• Chocolate almond bark: Very beginner-friendly and easy to melt, but keep in mind it’s not true chocolate and has a candy-like taste.

Using White Chocolate for Chocolate Covered Strawberries

White chocolate is also a popular (and pretty) option for chocolate covered strawberries, but it behaves a little differently than dark or milk chocolate. White chocolate chips also contain stabilizers, so they don’t melt smoothly on their own. Just like regular chocolate chips, adding a small amount of coconut oil helps thin the chocolate and makes dipping much easier.

• White chocolate chips + coconut oil: This is the easiest white chocolate option to find and works well when melted gently. Stir often and melt slowly, as white chocolate can scorch quickly.
• White chocolate bars (chopped): These melt more smoothly than chips and may not need added oil, depending on the brand.
• White almond bark or white melting wafers: These are designed for dipping and set up nicely without any added oil. They’re great for beginners or when you want consistent results, though the flavor is sweeter and less rich than real white chocolate.

Pro Tip: Always melt white chocolate on low heat and remove it from the heat as soon as it’s smooth. Overheating can cause it to seize or turn grainy, and this happens much more easily with white chocolate than with regular chocolate.

How to Make Chocolate Covered Strawberries

1. Wash the strawberries and gently pat them completely dry with paper towels. This step is very important, as any moisture can cause the chocolate to seize. Let them air-dry for a few minutes if needed. 
2. Place chocolate chips and coconut oil in a small bowl. Melt them in the microwave in 30-second intervals, until fully melted (about 2 minutes). Whisk until smooth and well combined.

-3. Dip strawberries into the melted chocolate, holding each one by the green stem and keeping the leaves clean.
-2. Place the dipped strawberries on a wire rack set over parchment paper to catch any dripping chocolate. If you don’t have a wire rack, you can also place them on a baking sheet lined with wax paper.

5. Refrigerate the strawberries for at least 30 minutes, or until the chocolate is fully set.
6. Once the chocolate has hardened, enjoy immediately or keep refrigerated in a single layer until ready to serve.

If you want to get fancy, white chocolate is perfect for drizzling over dark chocolate strawberries or adding sprinkles for Valentine’s Day, baby showers, or parties.

This is how I sold them a few years ago for Valentine’s Day:

Pro Tips

• Pick good berries: Choose fresh, firm strawberries with bright red color and intact green stems. Overripe or bruised berries tend to release moisture and don’t dip as well.
• Dry them completely: Make sure the strawberries are completely dry before dipping. Even a small amount of water can cause the chocolate to seize or slide off.
• Melt chocolate gently: Melt the chocolate slowly using short microwave intervals and stir often. This gives you smoother chocolate and helps prevent scorching.
• Reheat as needed: If the chocolate starts to thicken while dipping, reheat it for 10–15 seconds and stir well before continuing.
• Hold by the stem: Hold strawberries by the stem or leaves when dipping to keep fingerprints out of the chocolate and maintain a clean finish.
• Tap off excess chocolate: Gently tap the dipped strawberry against the side of the bowl to remove excess chocolate and prevent pooling at the bottom.
• Use a wire rack: Place dipped strawberries on a wire rack set over parchment paper for neater results and easier cleanup.
• Chill briefly: Refrigerate just until the chocolate sets, then store covered in the fridge. Let them sit at room temperature for a few minutes before serving for the best texture and flavor.
• Decorate while wet: Drizzle with contrasting chocolate, add sprinkles, or dust lightly with sanding sugar before the chocolate fully sets.
• No microwave? If you don’t want to use a microwave, melt the chocolate using a double boiler instead. Place a heat-safe small glass bowl over a small pan of gently simmering water, making sure the bottom of the bowl doesn’t touch the water. Stir the chocolate and coconut oil constantly until smooth, then remove from the heat right away to prevent overheating.

Making a Large Batch of Chocolate Covered Strawberries?

• If you’re making a large amount of berries, I recommend washing them first and spreading them out on clean towels to dry overnight. Completely dry strawberries are a must!
• For big batches of berries, melt the chocolate in small batches. If it starts to thicken or seize, you can set it aside and start a fresh batch without ruining all of your chocolate.

Decorating Cakes with Chocolate Covered Strawberries

My newest recipe with Chocolate Covered Strawberries are these Chocolate Covered Strawberries Cupcakes. But in addition to those cupcakes. I’ve made countless cakes over the years that were decorated with strawberries as well.

Here are just a few of the many cakes I’ve decorated over the years using chocolate covered strawberries.

More Strawberry Recipes

• Easy Strawberry Pancakes Recipe
• Deviled Strawberries (Tiktok Recipe)
• 2-Ingredient Strawberry Fudge (Quick Pink Fudge)
• Strawberry Brownies (Easy Pink Cake Mix Brownies)
• Strawberry Cheesecake Pancakes [Cracker Barrel Copycat Recipe + Video!]
• Easy Chocolate Covered Cherries (Cherry Cordials)
• Chocolate Covered Strawberry Cupcakes