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This elegant dessert makes a beautiful and tasty gift!
Just one bite and your sweetie will swoon over these heavenly white chocolate strawberries! Sweet, juicy berries covered in a cloud of creamy chocolate look so classy on a dessert tray and taste even better!
Chocolate dipped strawberries are always popular around Valentine’s Day, but can you imagine all the smiles when these show up on your Easter dinner table or at Mother’s Day brunch?
Strawberries in the snow — as one local chocolatier used to call them — are so simple to make at home you’ll want to dip a batch whenever you find fresh berries.
Pack chocolate covered strawberries in little boxes tied up with a bow, and you have an edible gift just as pretty and tasty as those from expensive chocolate shops.
Looking for more elegant strawberry dessert recipes? My strawberry cheesecake and strawberry trifle are perfect for any special occasion. And, these light and dreamy no bake strawberry icebox cakes served in individual mason jars are always a big hit!
Key ingredients & substitutions for White Chocolate Strawberries
- Strawberries — Fresh ripe strawberries that are firm — not soft, or mushy — and red all the way to the green tops work best for dipping.
- Chocolate — Use a quality white chocolate baking bar or white chocolate chips. I like the Ghiradelli brand and have used their baking bars and the chips and they both melt well and coat the fruit easily. Also, you may use semisweet chocolate if that is your preference.
How to make white chocolate dipped strawberries?
STEP 1 | Prep the strawberries
Plate the strawberries in a colander and rinse under cool running water. Shake gently to drain off the excess water, then gently dry each berry — even the green tops — with a paper towel.
Place the berries on clean paper towels and allow to finish air drying for at least 30 minutes.
STEP 2 | Melt chocolate
Place two-thirds of the white chocolate chips in a double boiler over gently simmering, not boiling, water. Stir until completely melted.
Remove the bowl of the double boiler from the pan and place on a kitchen towel. Add in the remaining chocolate chips and stir until all the chocolate is completely melted and smooth.
tips
- No double boiler? No problem! As a substitute use a heatproof mixing bowl on top of a pot of simmering water — just make sure the bottom of the bowl doesn’t touch the water.
STEP 3 | Dip the strawberries
Hold the strawberry as close to the top as you can and dip into the melted chocolate, allowing a little of the red berry to show. Gently shake off any excess, then lay on a baking sheet lined with parchment paper or wax paper.
When all the berries have been dipped, drizzle a little of the remaining chocolate on top to create a design if you like.
tips
- Get creative! Drizzle melted semi-sweet chocolate to create white and dark chocolate swirled strawberries.
- Or, dip white chocolate strawberries in melted dark chocolate, allowing a little of the white to show at the top, to create tuxedo strawberries.
STEP 4 | Set the chocolate
Allow the dipped strawberries to sit at room temperature until the chocolate is set and firm. After that, store the berries in the refrigerator in a single layer in an airtight container.
Frequently asked questions
Chocolate dipped strawberries can tend to sweat after they’ve been refrigerated. I’ve found that making sure the berries are completely dry and at room temperature before dipping them in chocolate helps a lot.
Also, storing the berries in individual paper liners or with a paper towel in the bottom of the container helps absorb any moisture.
Dipped strawberries are best eaten the same day, but will usually last 2 to 3 days in the refrigerator before they become moist and soggy.
Heating chocolate to melt it causes the fats to separate. Tempering, or cooling it back down, brings it all back together and gives the chocolate a smooth and glossy finish.
This is easily achieved by melting two-thirds of the chocolate chips, removing it from the heat and stirring in more chocolate chips until melted and slightly cooled.
Serving suggestion
White chocolate dipped strawberries make a lovely garnish for fresh strawberry cakes and strawberry ice cream pies. YUM!
White Chocolate Strawberries
Ingredients
- 1 pound fresh strawberries
- 1 11-oz. pkg. white chocolate baking chips (like Ghiradelli)
Instructions
- Rinse the strawberries under cool running water and gently pat dry with paper towels. Smooth the green tops around each berry.
- Place the berries on clean paper towels and allow to finish air drying for at least 30 minutes.
- Fill a double boiler with about 1 to 2 inches of water and bring to a gentle simmer over medium low heat. Place two-thirds of the white chocolate chips in the top of the double boiler and stir continuously until completely melted.
- Remove the bowl of the double boiler from the pan and place on a kitchen towel. Cool for 3 to 4 minutes, then add in the remaining chocolate chips, stirring until the chocolate is completely melted and smooth.
- Hold each strawberry as close to the top as you can and dip into the melted chocolate, allowing a little of the red berry to show. Gently shake off any excess, then lay on a baking sheet lined with parchment paper or wax paper.
- When all the berries have been dipped, drizzle a little of the remaining chocolate on top to create a design if you like.
- Allow the dipped strawberries to sit at room temperature until the chocolate is set and firm. Serve immediately, or refrigerate in a single layer in an airtight container.
Notes
- No double boiler? No problem! As a substitute use a heatproof mixing bowl on top of a pot of simmering water — just make sure the bottom of the bowl doesn’t touch the water.
- Get creative! Drizzle melted semi-sweet chocolate to create white and dark chocolate swirled strawberries.
- Or, dip white chocolate strawberries in melted dark chocolate, allowing a little of the white to show at the top, to create tuxedo strawberries.
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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About Sheila Thigpen
Recipe Developer, Food Photographer, Food Writer
Sheila Thigpen is the publisher of Life, Love, and Good Food — a Southern food blog — and the author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook. After 20+ years in the publishing industry, she retired in 2018 to focus on her own creative endeavors full time. She and her husband live near the beautiful Smoky Mountains and have a precious little granddaughter who has stolen their hearts. As an influencer, Sheila has collaborated with brands like Creamette, Kroger, HERSHEY’S, Hamilton Beach, Garafalo Pasta, OXO, Smithfield, Valley Fig Growers, and more.
