White Chocolate Covered Strawberries

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White chocolate-covered strawberries are the ideal treat for Valentine's Day, Easter, Mother's Day, or just any spring or summer occasion. They also make a thoughtful gift for special events. Each bite delivers the perfect combination of fresh, juicy strawberries and creamy white chocolate.

Why you'll love white chocolate covered strawberries

• Better than store-bought. Homemade white chocolate strawberries are far superior to store-bought because you get to choose the best strawberries and premium chocolate.
• Only 3 ingredients. You'll only need three ingredients: strawberries, white chocolate, and coconut oil. I used Ghirardelli chocolate with a bit of coconut oil for extra creaminess, and it turned out great.
• Making them is simple! Just melt the white chocolate and coconut oil, dip each strawberry about three-quarters of the way in, drizzle with the same chocolate (using a small ziplock bag), and refrigerate.

The perfect gift

Homemade white chocolate-dipped strawberries are the ultimate two-for-one gift: romantic enough for Valentine's Day for your husband or wife, yet classy enough for Mother's Day (both for your Mom and your Mother-in-Law) so you get three birds with one stone so to speak. Now, when it comes to the mother-in-law situation, gifting these to your husband for Valentine's Day-or to her for Mother's Day-is both a power move and a strategic win. A gentle reminder that yes, I do take care of your son, and a subtle way of saying, "See? He's well-fed and happy, no need to check in daily." Your mother-in-law might also appreciate this beautiful white chocolate chip strawberry cake.

Notes about the ingredients

• Strawberries - Whole and fresh. Frozen strawberries will not work here.
• White chocolate - I used Ghirardelli white chocolate bars. I highly recommend choosing a good-quality chocolate for this recipe.
• Coconut oil - Gives the chocolate a nice smooth texture.

Tools and supplies you need

• Baking sheet
• Toothpicks
• Ziplock bag
• Small glass
• Parchment paper
• Microwave
• Mixing bowl
• Measuring spoons

5 from 4 votes

White Chocolate Covered Strawberries

White chocolate-covered strawberries are the ideal treat for Valentine’s Day, Easter, Mother’s Day, or just any spring or summer occasion. They also make a thoughtful gift for special events. Each bite delivers the perfect combination of fresh, juicy strawberries and creamy white chocolate.

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Prep Time 20 minutes mins

Cook Time 2 minutes mins

Set Time 15 minutes mins

Total Time 37 minutes mins

Course Dessert

Cuisine American

Servings 12 servings

Calories per serving 175 kcal

Author: Julia

Ingredients

• 1 pint strawberries
• 1 tablespoon coconut oil
• 12 ounces white chocolate high-quality

US Customary - Metric

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Instructions 

• Wash strawberries and allow them to completely dry on the counter. Pat down gently with paper towels if necessary.
• Prepare a baking sheet with parchment paper and set aside.
• Insert two toothpicks into the top of each strawberry, where the stem is located. This will help the dipping process.
• Break up the chocolate into pieces and place in a small bowl. Add coconut oil to the bowl.
• Place the bowl in the microwave and heat for 1 minute. After 1 minute, carefully remove from the microwave and stir to combine the oil and chocolate. Place the bowl back in the microwave and heat for 30 seconds. Again, carefully remove the bowl (it will be hot) and stir. Continue to melt the chocolate in 30 second intervals, stirring in between until you get a nice, smooth consistency. Be careful not to overcook.
• Hold each strawberry by the toothpicks, while also pulling back the stems. Dip each strawberry into the melted chocolate mixture, twirling it until it’s fully coated. Gently shake off excess chocolate and place on the prepared baking sheet.
• If chocolate begins to thicken before you’re done, pop it back into the microwave for 20 seconds, stir and continue dipping.
• Once all strawberries have been dipped, set chocolate aside and allow the chocolate to harden (approximately 15-20 minutes).
• Once the strawberries have hardened, place the bowl of remaining chocolate back in the microwave. Heat for 20 seconds and stir. If the chocolate is not fully melted and smooth, repeat this step until you achieve a nice melty chocolate again.
• Set a cup on the counter, and then place a ziplock back into the cup folding the sides of the bag over the sides of the cup. Pour melted chocolate into the ziplock bag.
• Seal the ziplock bag. With scissors, cut a very small piece of one of the corners off (I would recommend starting with cutting just the very tip off, and adjust if that’s not enough. You don’t need a very large cut here). This will be for your drizzle.
• Place a strawberry on a separate piece of parchment paper. Hold the ziplock above the strawberry and off to the side. Allow the drizzle to hit the parchment paper first, to ensure you have a good flow. When ready, wave the drizzle across the strawberry a few times back and forth until you have a handful of nice drizzles across.
• Repeat this process with each strawberry. Allow the strawberries to sit on the counter until hardened.
• NOTE: I provide helpful step-by-step photos + various tips below this recipe card. If you have a question or made this recipe, you can comment below by following this link.

Notes

Tips for Success

• Choose fresh and firm (not mushy) strawberries.
• Pat them completely dry and make sure the strawberries are at room temperature. Cold or wet berries prevent chocolate from sticking.
• Melt white chocolate gradually, stirring between short heating intervals to avoid burning.
• Work quickly, reheating chocolate in short bursts if it thickens.
• Let chocolate set at room temperature before refrigerating to prevent condensation.
• Add toppings like sprinkles, crushed nuts, or chocolate shavings right after dipping so they stick before the chocolate hardens. Drizzle with milk chocolate instead of white.
• For best texture, let them sit at room temperature for 10–15 minutes before serving.
• Store chocolate-covered strawberries in a single layer in an airtight container. Keep them in the fridge for up to 3 days. Avoid stacking to prevent smudging.

Nutrition

Nutrition Information

White Chocolate Covered Strawberries

Amount per Serving

Calories

175

% Daily Value*

Fat

 

10

g

15

%

Saturated Fat

 

6

g

38

%

Polyunsaturated Fat

 

0.4

g

Monounsaturated Fat

 

3

g

Cholesterol

 

6

mg

2

%

Sodium

 

26

mg

1

%

Potassium

 

141

mg

4

%

Carbohydrates

 

20

g

7

%

Fiber

 

1

g

4

%

Sugar

 

19

g

21

%

Protein

 

2

g

4

%

Vitamin A

 

13

IU

0

%

Vitamin C

 

23

mg

28

%

Calcium

 

63

mg

6

%

Iron

 

0.2

mg

1

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Disclaimer:

The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

Keyword chocolate dipped strawberries, white chocolate covered strawberries

How to make chocolate covered strawberries (step-by-step photos)

1) Prepare strawberries. Wash strawberries and dry thoroughly with paper towels. Line a baking sheet with parchment paper. Insert two toothpicks into each strawberry's top.

2) Prepare white chocolate mixture. Break chocolate into pieces, add coconut oil, and melt in the microwave in 30-second intervals, stirring until smooth.

3) Cover strawberries with white chocolate. Dip each strawberry into the chocolate, twirling to coat, and then place on the prepared baking sheet. If the chocolate thickens, microwave for 20 seconds, stir, and continue dipping. Let the chocolate harden for 15-20 minutes.

4) Drizzle. Reheat remaining chocolate and pour into a ziplock bag. Snip a small corner for drizzling. Drizzle chocolate over strawberries and let set until hardened.

Tips for perfect white chocolate dipped strawberries

• Choose fresh, firm strawberries - Avoid mushy or overly ripe berries. Medium to large strawberries work best for dipping.
• Use room temperature strawberries - Cold strawberries can cause the chocolate to seize or form condensation, making it difficult for the coating to stick properly. Take the strawberries out of the fridge at least 30 minutes prior to dipping.
• Pat them completely dry - Any moisture on the strawberries will prevent the chocolate from adhering. After washing, let them air dry or gently pat them with paper towels.
• Melt chocolate gradually - After the first minute of microwaving with coconut oil, continue heating in 30-second intervals, stirring between each, until smooth. Be careful not to overheat, as white chocolate burns easily.
• Work quickly - White chocolate thickens as it cools. If it starts to harden while dipping, reheat in short bursts (10-15 seconds) until smooth again.
• Use high-quality white chocolate - Real white chocolate (with cocoa butter) melts better and has a smoother texture than candy melts or chips. I used Ghirardelli brand, and Lindt is great, too.
• Let them set properly - Allow the chocolate to harden at room temperature before refrigerating to prevent condensation.

Variations

Feel free to add a variety of toppings to your white chocolate-covered strawberries. Chocolate sprinkles, red sprinkles, crushed nuts, and chocolate shavings are all fun additions that I recommend trying. Have your toppings ready to sprinkle immediately after dipping the strawberry, as you want the toppings to stick to the chocolate before it hardens. You can also drizzle with milk chocolate for a fun variety as well.

How to melt white chocolate?

• Microwave method. Place chopped chocolate in a microwave-safe bowl. Heat in 30-second intervals, stirring each time, until smooth. Avoid overheating to prevent seizing.
• Stovetop method (DIY double boiler). Simmer 1-2 inches of water in a saucepan. Place a heatproof bowl over (not touching) the water. Add chocolate and coconut oil to the bowl, stirring until melted. Remove carefully and let cool slightly.

How do I avoid a puddle of chocolate under the strawberry?

Be sure to allow the strawberry to drip the excess chocolate off before placing it on the parchment paper. The best practice is to hold the strawberry by the toothpicks with the stems folded up. Dip the strawberry and then with your other hand, gently tap your arm holding the strawberry. This will help gently shake off any extra chocolate. Also, if the chocolate begins to harden it will be more difficult to drip. You will need to warm up the chocolate mixture again.

How to store chocolate covered strawberries

They can be left at room temperature for a few hours. Beyond that, they are best stored in an airtight container in the refrigerator. I recommend storing them in a single layer, and if necessary using wax or parchment paper in between layers. Strawberries will stay fresh for about 3 days.

Other strawberry desserts to try

• Strawberry Chocolate Chip Cake
• Strawberry Peach Cake
• Strawberry Banana Bread Muffins
• Strawberry & Blueberry Greek Yogurt Cake