White Chocolate Covered Strawberries are the ultimate sweet treat that look fancy but are ridiculously easy to make. Whether it’s for a party, date night, or just a little indulgence, these beauties never disappoint!
While I have to admit that these white chocolate covered strawberries ALMOST never came to be, I also have to admit that I’m so dang glad they did! You see, the other day, when I was out shopping for the ingredients to make these babies just in time for Valentine’s Day (ok, ok…maybe it is just a littttttle bit early in the world outside of food blogging…), the clerk at my local Bulk Barn looked at me point blank in the face and told me that the V-day stock was still in boxes in the back room.
So, it was at that moment, that my idea of sprinkling these white chocolate dipped strawberries with some red and pink hearts went directly out the window. But fear not. I had already bought the strawberries and white chocolate and I would have been damned if I let some sprinkles (or should I say lack of sprinkles…) stop me from making my Valentine happy. You know what I’m sayin’?

Well, hey! As it turns out, all you really need to make white chocolate covered strawberries are some strawberries and white chocolate. Yup, that’s right. These two simple ingredients yield such delicious results that I forgot I was even intending to originally pimp them out in the first place!
There’s just something magical that happens when the chocolate hardens around the juicy strawberry and creates a sort of shell. You bite into it and…well, I guess you’re just going to have to make a batch and see for yourself! So whether you decide to fancy ’em up a bit or keep them plain Jane, I’m just sayin’ that I would be downright delighted if I was on the receiving end of these bad boys.
Heck. Let’s be honest. When it comes to these white chocolate covered strawberries, it makes me just as happy to be on the giving side of things.
2 INGREDIENT WHITE CHOCOLATE COVERED STRAWBERRIES

Why settle for store-bought when you can whip up your own white chocolate-covered strawberries at home? Not only are they fresher and tastier, but you also get to customize them exactly how you like. Plus, they’re so simple to make, you’ll feel like a pro chocolatier in no time. 😉 Let’s break down exactly what you’ll need in a little bit more detail:
- Strawberries: Fresh strawberries are the star of the show! Look for ones that are bright red, firm, and have their green tops intact. The sweeter and juicier the berries, the better your final result will taste. (Pro tip: Medium-sized strawberries are easier to coat and eat in one bite.)
- White Chocolate Chips (or Baking Wafers): The creamy sweetness of white chocolate pairs perfectly with the tartness of strawberries. Opt for good-quality white chocolate—it makes a difference! Chips are convenient, but baking wafers or chopped chocolate bars melt more smoothly for a flawless coating.
- Coconut Oil (optional, not pictured): A little bit of coconut oil gives the melted chocolate a silky consistency, making it easier to dip and coat the strawberries evenly. Plus, it helps the chocolate set with a nice, glossy finish. For your reference, I did not use coconut oil to coat the strawberries in the photos.
- Optional Toppings (optional, not pictured): Get creative! Sprinkles, crushed nuts, shredded coconut, or even a drizzle of dark or milk chocolate can take these treats to the next level. Choose your favourites to make them fun and personalized. Don’t have any on hand? Don’t worry! These white chocolate covered strawberries are just as good without!

HOW TO MAKE WHITE CHOCOLATE COVERED STRAWBERRIES (KEY TIPS)

You can find full instructions for how to make strawberries covered in white chocolate in the recipe card down below, but here are a few quick tips to keep in mind:
- Choose fresh, ripe strawberries. The fresher and riper the strawberries, the juicier and more flavourful your final treat will be. Look for bright red berries with a sweet aroma and avoid any with bruises or soft spots.
- Start with super dry strawberries. Moisture is your enemy here! Any water on the strawberries can cause the chocolate to seize or slide off. Wash them thoroughly, then pat dry with a paper towel and let them air-dry completely before dipping. EXTRA TIP: Any water dripping into the chocolate can cause it to seize up and affect its texture and ability to coat the strawberries.
- Use high-quality white chocolate. Not all white chocolate is created equal. Choose a good brand with cocoa butter for the best melting consistency and flavour. Avoid candy melts unless you prefer a more candy-like taste.
- Melt chocolate slowly. Chocolate can burn easily, so patience is key. Melt it in 15-20 second intervals in the microwave, stirring in between, or use a double boiler for gentle, even heat.
- Add coconut oil for smoothness. If your chocolate feels thick or clumpy, stir in a teaspoon of coconut oil or shortening. This helps it flow better and coat the strawberries evenly.
- Hold the stem for easy dipping. Use the green tops as a handle to dip your strawberries cleanly. If the tops are fragile, stick a toothpick into the top for better control.
- Don’t overload the strawberries with toppings. A light sprinkle of nuts, coconut, or sprinkles goes a long way. Too much can weigh down the chocolate and make them unnecessarily messy.
- Work quickly, one at a time. White chocolate sets fast! Dip one strawberry at a time, and if you’re adding toppings, sprinkle them on before the chocolate hardens.
- Use parchment paper. Place dipped strawberries on a parchment-lined baking sheet to prevent sticking. Wax paper or a silicone mat works, too.
- Chill to set. Let the strawberries set at room temperature for a few minutes, then pop them in the fridge for 10-15 minutes to fully harden.
- Serve fresh. White chocolate-covered strawberries are best enjoyed the same day. If storing, keep them in the fridge in a single layer (not stacked!) and enjoy within 1-2 days for maximum freshness.


FREQUENTLY ASKED QUESTIONS
Melting white chocolate for dipping is super simple, but it does take a little TLC since it can scorch easily. The easiest method? Pop your white chocolate chips or chopped chocolate into a microwave-safe bowl and heat in short 15-20 second bursts, stirring well after each zap. Repeat until it’s smooth and creamy—don’t rush it, or you’ll end up with a lumpy mess!
Prefer the stovetop? Use a double boiler by placing a heatproof bowl over a pot of simmering water (just make sure the bottom of the bowl doesn’t touch the water). Stir constantly as it melts for that silky perfection. If it seems too thick, a teaspoon of coconut oil or shortening will work magic!
If your white chocolate feels a little thick and stubborn when dipping strawberries, don’t worry—it’s an easy fix! Just stir in a teaspoon of coconut oil, vegetable oil, or shortening while the chocolate is warm. It’ll instantly smooth out and become easier to work with, making those strawberries coat perfectly without clumps. Start small and add more if needed until you get that glossy, dippable consistency. PRO TIP: Don’t use water for this as it’ll make the chocolate seize up!
When it comes to dipping strawberries, high-quality chocolate is key for the best flavour and smooth coating. For white chocolate-covered strawberries, choose a good quality white chocolate that’s made with cocoa butter—this will melt more smoothly and taste way better than cheaper options with vegetable oil.
If you’re going for a more classic treat, semi-sweet or dark chocolate is also great. Avoid chocolate chips that are designed for baking, as they often contain stabilizers that make them harder to melt. Instead, look for chocolate bars or wafers specifically made for dipping or melting for the creamiest results!
You can make chocolate-covered strawberries up to 24 hours in advance, but they’re definitely best when fresh! If you need to prepare them ahead of time, store them in a single layer on a parchment-lined tray or container and keep them in the fridge. Just know that the longer they sit, the more likely the chocolate may start to sweat or the strawberries may get a bit soggy. If you’re really pressed for time, 2-3 hours ahead works too—just be sure to keep them cool until it’s time to serve!

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WHITE CHOCOLATE COVERED STRAWBERRIES
Ingredients
- 12 Fresh and Ripe Strawberries washed and completely dried
- 1 cup White Chocolate Chips (or white chocolate baking wafers)
- 1 tsp Coconut Oil optional, for smoother chocolate
- Optional Toppings: Sprinkles, Chopped Nuts, Drizzle of Dark or Milk Chocolate
Instructions
- Wash the strawberries thoroughly and pat them dry with paper towels. Let them air dry for at least 30 minutes. (They must be completely dry for the chocolate to stick properly!)
- In a microwave-safe bowl, combine the white chocolate chips and coconut oil (if using). Microwave in 15-20 second intervals, stirring well after each interval. Repeat until the chocolate is fully melted and smooth. (Don’t overheat; chocolate can burn quickly!) Alternatively, melt the chocolate in a double boiler on the stove.
- Hold a strawberry by the stem or use a toothpick for grip. Dip it into the melted white chocolate, swirling to coat evenly.
- Lift the strawberry and let the excess chocolate drip back into the bowl. Place the dipped strawberry on a parchment-lined baking sheet.
- OPTIONAL: While the chocolate is still wet, sprinkle on your favourite toppings like nuts, sprinkles, or drizzle with dark chocolate for a fancy look.
- Allow the strawberries to set at room temperature for about 30 minutes, or speed things up by placing them in the refrigerator for 10-15 minutes.
Video
Notes
Nutrition
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