Quick Chocolate Covered Strawberries

Impress your guests with these Quick Chocolate Covered Strawberries! Super easy to make and perfect for any occasion.

You don’t need to spend hours on these Quick Chocolate Covered Strawberries! With very little effort you can whip up a batch in about 30 minutes. This is what I made for my daughter on her birthday, which happens to be on Valentine’s Day. They were a huge hit and she loved how delicious and pretty they looked!

Tips for making chocolate covered strawberries

• Wash the strawberries. Pat them dry with a paper towel. Make sure strawberries are completely dry before dipping them in the chocolate. This is key to making professional looking dipped strawberries.
• Set up your baking sheets lined with parchment paper so that they are ready to go!
• Hold the strawberry by the stem and dip it into the melted chocolate. Gently twist the strawberry and lift, allowing the excess chocolate to fall back into the bowl/container.
• Set the dipped strawberry carefully on the parchment lined baking sheet.
• Sprinkle on toppings and let set. To speed up drying time, place baking sheet in the refrigerator for 15 minutes.
• It is best to let the dipped strawberries harden before drizzling on chocolate. For best results, pour chocolate into a Ziploc bag, cut a small piece off of the corner then drizzle in a zig-zag motion. However, if you don’t want to spend the extra time, dip a fork or spoon into the chocolate and quickly drizzle the chocolate over the dipped strawberry.

How long can I keep chocolate covered strawberries?

Chocolate covered strawberries can be kept at room temperature for one day. This is ideal because it allows for the freshest and strongest strawberry flavor. Fresh is best. Plate the strawberries and lightly cover them with plastic wrap.

In addition, chocolate covered strawberries can be refrigerated for 2-3 days. Store in an airtight container and cover with wax paper. Although you may lose flavor and freshness, the strawberries will last longer when refrigerated. However, condensation may occur when you refrigerate.

Although some people believe you can freeze chocolate covered strawberries, I personally do not recommend it unless you want to eat them frozen. Once thawed, the strawberries tend to sweat and ooze juice leaving a mushy mess, literally on your hands! Not my ideal way to eat them! Plus because of how easy they are to make, I don’t feel it’s necessary to make ahead of time and freeze.

Are you ready to impress your family, friends and/or yourself? Then let’s get started…

Quick Chocolate Covered Strawberries-Ingredients

Baker’s Dipping Chocolate or Ghirardelli melting wafers, nonpareils, sprinkles, strawberries, white chocolate chips or white chocolate melting wafers.

Instructions

Wash the strawberries. Pat them dry with a paper towel. Make sure strawberries are completely dry before dipping them in the chocolate.

Line one-two baking sheets with parchment paper.

The Baker’s Dipping Chocolate is an easy way to start off your chocolate covered strawberries! Simply follow the directions on the package and microwave on high for 30 second intervals and stir until fully melted. Chocolate will be smooth and glossy!

Hold the strawberry by the stem and dip it into the melted chocolate. Gently twist the strawberry and lift, allowing the excess chocolate to fall back into the bowl/container.

Set the dipped strawberry carefully on the parchment lined baking sheet.

Sprinkle on toppings and let set. To speed up drying time, place baking sheet in the refrigerator for 15 minutes.

It is best to let the dipped strawberries harden before drizzling on chocolate. If using white chocolate chips, add one tablespoon of vegetable shortening and melt over low-medium heat, stirring constantly.

For best results, pour chocolate into a Ziploc bag. Cut a small piece off of the corner then drizzle in a zig-zag motion. However, if you don’t want to spend the extra time, dip a fork or spoon into the chocolate and quickly drizzle the chocolate over the dipped strawberry.  They look good to me doing it this way!

Serve and enjoy!

Store at room temperature for one day. Lightly cover with plastic wrap. Store in the refrigerator for up to three days, cover with wax paper and store in an airtight container. Or freeze for up to three months in an airtight container. Note: freezing may cause the strawberries to ooze and become mushy.

Love strawberries? Then try my Summer Fruit Tart, Strawberries and Cream Pink Velvet Cupcakes, Fresh Strawberry Pie, Strawberry Rhubarb Pie, Strawberry Rhubarb Crisp, Easy Strawberry Shortcake, or Strawberry Shortcake Cake!