Chocolate Dipped Strawberries

Recently, I thought I’d make something for an upcoming afternoon tea party. However, as I did not plan it out 47 years in advance, I naturally totally panicked and couldn’t think of a single thing that wouldn’t require 3 days of preparation, hours of rising and baking time. In short, it was impossible.

And then I remembered that there are so many things you can make without baking!! So I embarked on creating the greatest, easiest, and fanciest-looking afternoon treat of all time: chocolate covered strawberries. And to help you through any similar future panics of your own, I shared my step-by-step process so you too can get gazes of wonder from friends, without the preceding panic.



  • strawberries (many)
  • dark chocolate (I went for Cadbury baking chocolate for the extra deliciousness)
  • white chocolate (for drizzling)

Items you will need:

  • sink (and maybe colander) to wash your strawberries
  • tray and baking paper to lay down your dipped strawberries
  • chocolate melting device – I did the double-boil method over the stove, but the microwave works just as well
  • if you do use a questionable double-boil as I did, oven mitts should be handy to help remove the bowl from the heat
  • fork for stirring melted chocolate
  • a bag to drizzle the white chocolate – I re-purposed a sandwich bag, but a freezer bag or proper icing bag, or literally any bag, will do the job
  • cute tray to display your very attractive strawberries

How to do it:

  • Wash your strawberries, and make sure they are thoroughly dried.
  • Set up trays with baking paper.
  • Melt your dark chocolate. I used the following precarious set up, involving a pot filled with water on my stove, and a shallow bowl that kind of balanced on top. I had the chocolate broken up into small pieces and in the bowl from the beginning, so that the melting process was a bit slower. As the bowl heated up, I’d occasionally remove it from the heat to give the chocolate a stir. It’s stealthy – the melting happens faster than it looks, so it’s better to regularly remove from the heat and stir to avoid burning, than let it go too long.

(This photograph is from a little later in the process, but you get the vibe. It’s questionable at best, but it worked!)

  • When the chocolate is melted, remove from heat. Dip the (dried) strawberries into the chocolate, rolling around to ensure excellent coverage. Lay in straight rows on the baking paper (this makes the white chocolate drizzle a little easier later on).


  • Once you’ve dipped all your strawberries, pop the trays in the fridge to speed up the setting process.
  • Repeat step 3 above, but this time with white chocolate!
  • Remove your trays of dipped strawberries from the fridge – chocolate sets fast, so they should be fine by now.
  • Pour the melted white chocolate into a bag – you can use a proper icing bag, freezer bag, I used a sandwich zip lock bag – any bag that you can tip the chocolate into a corner of the bag. Use a pair of kitchen scissors to snip a very tiny bit of the corner off – this will be your spout for drizzling the white chocolate.


  • Drizzle the white chocolate along the rows of strawberries.


  • Pop trays back into fridge to allow the white chocolate to set. Suck remaining white chocolate from the spout of the bag (my personal favourite step).
  • Once the chocolate is fully set, remove strawberries from fridge and carefully peel away from the baking paper. Lay out on a pretty tray or plate, and boom. Best. Dessert. Ever.



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