Chocolate Covered Strawberries

12 servings
Prep Time 2 minutes
Cook Time 15 minutes
Total Time 17 minutes

Chocolate Covered Strawberries are a sweet no-bake dessert made with strawberries and melted chocolate, ready in just minutes!

We’re making a lot of chocolate covered foods for the holidays, and today our kitchen counters are covered with Chocolate Covered Pretzels, Oreo Balls (Oreo Truffles), and Chocolate Covered Oreos!


Chocolate Covered Strawberries are sweet ripe strawberries dipped in melted chocolate and decorated for any occasion.

These are my go-to for holidays like Valentine’s Day or New Year’s Day because they are ALWAYS a huge hit, and I almost never have any left over. You can make these ahead, but I recommend dipping them within 24 hours of serving to have the freshest berries you can get.


These are stored in the refrigerator to keep the fruit from spoiling, so you can technically leave them out if you are going to be serving them the same day.

Store your berries in an airtight container, with a piece of parchment or wax paper between each layer, and store in the refrigerator to maintain freshness. This helps to keep the strawberries from sticking together.

I do not recommend freezing these because the berries will not be firm and the chocolate will lose its shape when defrosted. The berries will also develop a lot of condensation as they defrost.


These will stay good for as long as the fruit stays fresh. Usually this is about 2-3 days, more or less depending on how ripe your strawberries were when you started.


Chocolate covered strawberries are best when stored in the refrigerator, but the cold temperature can cause them to sweat a little bit. You can help stop this by placing two paper towels with a light sprinkle of baking soda between them on the bottom of an airtight container to absorb some of the moisture.


Chocolate covered strawberries are great plain but they’re MORE fun when you decorate them! Try these toppings:

  • Drizzle with white or dark chocolate
  • Sprinkles
  • Flaky sea salt
  • Sanding sugar
  • Mini chocolate chips
  • Chopped nuts
  • Cookie or graham cracker crumbs
  • Caramel sauce

Chocolate dipped berries



  • You can use your favorite type of chocolate for making these. I usually make a few with dark, a few with white, and some with milk chocolate.
  • I also use an opposite flavor candy to decorate. If I made dark chocolate berries, I’ll drizzle them with white chocolate.
  • Try to find berries with the long stems attached. This is easier to hold when decorating the fruit and eating.
  • If you don’t have melting disks you can use melted chocolate chips or melted white chocolate chips.
  • The riper the strawberries, the better because they’ll taste a lot sweeter against the chocolate.
  • If you’re rolling the berries in toppings like nuts or sprinkles, do it when the coating is still wet.
  • If you’re drizzling with more chocolate or caramel sauce, you can do this after the coating sets.

Strawberry dipped in chocolate

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Chocolate Covered Strawberries

Chocolate Covered Strawberries are a sweet, no-bake dessert made with fresh strawberries and melted chocolate, ready in just minutes!
Yield 12 servings
Prep Time 2 minutes
Cook Time 15 minutes
Total Time 17 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder



  • Melt the chocolate in the microwave in 30 second increments, stirring in between.
  • Dry the strawberries with a paper towel and dip them in the melted chocolate allowing any extra chocolate to drip off before placing the strawberries on a baking sheet lined with parchment paper.
  •  Let strawberries sit until completely hardened before serving.


Calories: 85kcal | Carbohydrates: 8g | Fat: 5g | Saturated Fat: 3g | Sodium: 1mg | Potassium: 98mg | Fiber: 1g | Sugar: 5g | Vitamin A: 5IU | Vitamin C: 7.1mg | Calcium: 11mg | Iron: 1mg

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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  1. Chocolate covered strawberries are my favorite!! I love making them for my loved ones, because they are pretty & always a hit!