Chocolate Covered Strawberries Recipe


5 from 8 votes
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A step-by-step guide for how to make delicious Chocolate Covered Strawberries with ease with just three ingredients in about 20 minutes! The best chocolate covered strawberries recipe you can make at home!

Platter filled with rows of fresh strawberries covered in chocolate.

Chocolate covered strawberries make a fancy, bite-size chocolate dessert that everyone loves. They are beautiful and impressive looking, but they are also incredibly simple. They are made using three simple ingredients and are ready in about 20 minutes!

Why I Love This Recipe

  • Easy. Made with 3 ingredients and ready in less than 30 minutes!
  • Delicious. Bursting with the flavors of strawberry and chocolate.
  • Elegant. A recognized treat that is perfect for special occasions, celebrations, and gifting. I love to make them for Valentine’s Day, Mother’s Day, parties, and showers.
Close photograph of a chocolate covered strawberry.

How to Pick the Best Strawberries for Chocolate Strawberries

For my chocolate covered strawberries recipe, I like to use the best tasting, juiciest, most delicious strawberries. It makes all the difference in the final result to me. Since strawberries do not continue to ripen once picked, be sure to choose the best strawberries you can find with these easy tips.

Color – Strawberries should be uniformly red throughout the packaging. The stem should be vibrant green. There should be minimal to no green or white areas on the fruit toward the stem as this means it is not ripe.

Quality – Check the strawberries for bruises, mold, smashed areas, and juices. I like to look on the bottom of the packaging especially. If any of these are visible, I would choose another package of strawberries.

Smell – Finally, lift the strawberry package toward your nose. You should be able to smell the signature strawberry scent.

What Chocolate Should You Use for Chocolate Covered Strawberries?

The better the chocolate you use, the better the final results. Higher-quality baking chips or baking chocolate melt more smoothly, leave a better coating on the strawberries, and taste better.

I prefer semi-sweet chocolate, but you can also use dark chocolate, milk chocolate, or white chocolate. I use Ghiradelli chocolate baking chips or Baker’s baking chocolate and always have good results.

Ingredients to make chocolate covered strawberries: chocolate chips , coconut oil, and ripe strawberries in a bowl.


Fresh strawberries – Ripe, fresh strawberries are important for the best results. See my notes above on how to select strawberries.

Chocolate chips – The better the chocolate, the better the final result. See my notes above on what type of chocolate to use.

Coconut oil (optional) – The coconut oil keeps the melted chocolate smooth while dipping.

How to Make Chocolate Covered Strawberries

  • Prepare a baking sheet with parchment paper and top with a wire rack and a second baking sheet with parchment paper to use for the strawberries after they are dipped.
  • Add any extra toppings, if using them, (chopped nuts, toasted coconut, etc.) to individual small bowls if you plan to use them.
Clean strawberries drying on a wire rack.
Melted chocolate in a glass bowl.
  • Wash and dry strawberries and make sure to dry them very well. I recommend drying the strawberries with paper towels and then placing them on a wire rack lined baking sheet to air dry completely.
  • Melt the chocolate in a double boiler or in the microwave as detailed to follow.

How to Melt Chocolate

If you are only making a few to enjoy or for a small party, you can simply use the microwave or cooktop for melting the chocolate for dipping the strawberries. This easy method is great for making these anytime you want them! If you are making large quantities, I have found that a small fondue pot works wonderfully, too.

How to Melt Chocolate in the Microwave

Heat chocolate chips and coconut oil (or butter or shortening) in microwave safe bowl in 30 second intervals on 50% power, stirring after each interval, until it’s all melted. Stir until smooth.

How to Melt Chocolate on the Stovetop (Double Boiler Method)

Fill a small saucepan halfway with water. Place on medium heat and bring to a low boil. Place an oven-proof glass or a metal bowl with the chocolate over the top of the saucepan to form a double boiler. Continuously stir the chocolate as it slowly melts. Remove from the heat as soon as it is melted to prevent it from overcooking.

Photo showing how to make chocolate covered strawberries.
Platter lined with parchment paper and filled with strawberries dipped in chocolate drying.
  • Dip the strawberries in the melted chocolate. Then dip the strawberries in any additional toppings if you are adding them.
  • Place the dipped strawberries on parchment lined baking sheet to cool and chocolate to set.
  • Serve or store the strawberries once the chocolate has set. They are freshest that day, but should be eaten within 48 hours.
close photo of a single chocolate covered strawberry on a platter with other strawberries.

Storage Tips

To store. Store chocolate covered strawberries in a cool location. Store them in the refrigerator in a single layer. They are best enjoyed within 1 to 2 days of making them.

DO NOT FREEZE chocolate covered strawberries.

Strawberries dipped in chocolate on a glass plate.

Perfect for Gifts

These beautiful strawberries enrobed in chocolate certainly make a special gift!

Of course you’ll want to make these really close to the time you will be presenting them as a gift, following all the directions in the recipe, as well as the storage directions.

When ready to package them for gifting, I like to simply place a layer of parchment paper or wax paper in a small white food box, place the completely dry chocolate covered strawberries inside, and tie a bow on the box.

Let the gift recipient know the date that they are best enjoyed by. I believe they will appreciate knowing this information.

Frequently Asked Questions

What can cause chocolate to seize or become grainy?

Water is the enemy of chocolate as it can cause the chocolate to seize or become grainy. Make sure the strawberries are dried completely! They must also be completely dry for the chocolate to stick to them.

How far in advance can I make chocolate covered strawberries?

You will want to make a bit in advance to make sure that the chocolate has fully set before serving. I like to make them about 30 minutes to an hour before serving so that they are completely dry.

How long do chocolate covered strawberries last?

They last the same amount of time in the refrigerator as other washed fresh strawberries. Generally, I recommend enjoying them within 48 hours, but they are the freshest on the first day.

If you tried this Chocolate Covered Strawberries recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below. Thanks for visiting!

Chocolate Covered Strawberries Recipe

5 from 8 votes
A step-by-step guide for how to make delicious Chocolate Covered Strawberries with ease with just three ingredients in about 20 minutes! The best chocolate covered strawberries recipe you can make at home!
Prep Time: 5 minutes
Cook Time: 2 minutes
Total Time: 7 minutes
Servings: 8


  • 1 pint (357 g) fresh strawberries
  • 1 (10-ounce) package (283 g) Chocolate Chips, semi-sweet, milk, or white chocolate (use a high-quality chip)
  • 1 teaspoon (5 g) coconut oil, optional


  • Prep. Line a rimmed baking sheet with parchment paper, top with a wire rack and set aside. Line another baking sheet with parchment paper to use for cooling the dipped strawberries. If using any optional toppings, place those onto individual small plates.
  • Wash and Dry Strawberries. Wash strawberries and then pat dry with paper towels and arrange on the wire rack to completely air dry to make sure chocolate adheres perfectly.
  • Melt Chocolate. Add chocolate to medium microwave-safe bowl. Heat at 50% power in 30-second intervals, stirring after each interval. Repeat until the chocolate is all melted and smooth. Repeat with additional types of chocolate if making different types – white, dark chocolate, milk, etc.
  • Dip Strawberries. Hold each strawberry by the stem and dip into the melted chocolate. Lift the strawberry out of the chocolate and slightly twist to allow any additional chocolate to run off back into the bowl of chocolate. If you are adding any optional toppings, dip the chocolate covered strawberry into the topping and then place onto the parchment-lined baking sheet to cool and for the chocolate to harden.
  • Serve or store. Serve once the chocolate has hardened or store in the refrigerator. Best enjoyed within 48 hours.


For a large quantity, melt chocolate and coconut oil to an electric fondue pot, stirring until smooth. Keep chocolate warm while dipping all strawberries. Follow remaining directions for storing.
Storage Tips
To store. Store chocolate covered strawberries in a cool location. Store them in the refrigerator in a single layer. They are best enjoyed within 1 to 2 days of making them.
DO NOT FREEZE chocolate covered strawberries.



Calories: 149kcal | Carbohydrates: 17g | Protein: 2g | Fat: 8g | Saturated Fat: 7g | Sodium: 24mg | Potassium: 232mg | Fiber: 2g | Sugar: 10g | Vitamin A: 5IU | Vitamin C: 34.9mg | Calcium: 78mg | Iron: 0.5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Robyn xo

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

5 from 8 votes

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Recipe Review


  1. Peggy says:

    5 stars
    OMG…so easy & sooo delicious…and looked so professional & expensive. Used coconut oil (had it on hand) & it added a subtle flavor to this wonderful treat. Grandchildren loved making them for mom for Mother’s day- We had 20 large strawberries. Will try this with pineapple & other fruits as well. This recipe is a keeper! Thank you!

    1. Robyn Stone says:

      How sweet to make these with your grandchildren, Peggy. I love memories of cooking with my grandmother. Thank you.

  2. Jeff Bigelow says:

    I’ve been making them for a long time. First Valentine’s Day for my wife of over 37 years then my daughter at 3 years wanted them and now for the last two, for my granddaughter. I still find it a task to keep the chocolate at a constant viscosity.

  3. Barbara says:

    Is there anything I can use other than coconut oil or shortening?

  4. Curtis says:

    5 stars
    Thanks for the recipe I made chocolate covered and white chocolate strawberries for my sweetheart on Mother’s Day I drizzled white chocolate on the chocolate  strawberries to make them look nice. Thanks for the instructions.

    1. Robyn Stone says:

      Curtis, what a sweet thing to do for Mother’s Day! So glad I could help. Thanks!

  5. Mary Anne says:

    Ooh, this sounds perfect for Valentine’s! Your recipe states you can freeze for up to three months. Are they not mushy afterwards???

  6. Jody Milardovich says:

    5 stars
    Robyn, I love your recipes. I make these and if I have to set the chocolate I find that the refrigerator for a just a few minutes does the trick. Also, these are best when eaten right away which doesn’t seem to be a problem in my house. My favorite is milk chocolate. Have you ever made them with white chocolate?

    1. Robyn Stone says:

      Great tips, Jody! Yes! They are delicious dipped in white chocolate melts as well! xo

  7. carol gourmet says:

    5 stars
    What a wonderful recipe, I enjoyed it and more to meet. Your website has many good recipes, congratulations for the work.

  8. Misty Hayes says:

    Why use coconut oil? Just wondering because I have never done that. I’m sure it is for a good reason and would like to know why.

  9. Sapana says:

    5 stars
    The bananas also taste yummy with this recipe!

  10. MaryAnne says:

    Love this recipe, but am little hesitant about freezing them. Do the strawberries not become a little mushy? Also, to respond to the reader who noted the expense of coconut oil for only 2 tsp. I am now using organic coconut oil as the best skin moisturizer ever. It is especially wonderful for chapped lips and dry hands and elbows. Just FYI.

    1. SanDance says:

      5 stars
      The 15 minutes in the freezer is just long enough to set the chocolate, not freeze the fruit. Thanks for the fondue tip , I wonder if a slow cooker would also work.

    2. Michelle says:

      Great makeup remover too!