These Valentines Day Strawberries are an easy treat to prepare for that special someone, family or class party. These white chocolate covered strawberries are easy to modify and decorate any way you like, making them perfect for Mother’s Day, Valentine’s Day, a bridal shower or any other special occasion.
My kids love it when I create sweets and treats at home. They especially love it when I try to recreate the sweets we find at the store. These white chocolate covered strawberries are no exception.
Gifting strawberries coated with chocolate is definitely a treat enjoyed during Valentine’s Day. I like to add a little special touch to these kinds of treats like my chocolate salted caramel strawberries.
For these Valentine’s Day strawberries, I decided to go classic and simple.
Why this recipe is so awesome
I am a huge fan of chocolate, all kinds of chocolate. From milk chocolate to dark chocolate, I love them all. And yes, I even love white chocolate.
Now obviously white chocolate is not chocolate, but hey it’s what we all call it. White chocolate is made with sugar, milk, and cocoa butter, but no cocoa solids. It is creamy and full of flavor, yes different flavor than chocolate.
Melting white chocolate can be a challenge, as it can burn easily. So go low and slow whether melting it in the microwave or in a double boiler over the stove.
Some people recommend adding shortening or coconut oil to the chocolate while you melt it. This is to keep the mixture smooth and keep the chocolate coating over your strawberry thin and not clumpy. It isn’t necessary and I didn’t use any in this batch that I made.
I love how white chocolate and strawberries taste together. It has a mild sweetness without tasting overly sugary. You can keep it simple with just the chocolate coating, or drizzle white or regular melted chocolate over it. You can also dress it up with sprinkles.
Ingredients you need
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- White chocolate: Use a high quality white chocolate as lesser qualities can get lumpy and not melt smoothly. You can also use regular chocolate, white or colorful candy melts.
- Large strawberries: Usually in February grocery stores sell large strawberries, which are perfect for dipping. Do your best to use the largest size strawberries you can fine.
- Shortening: This is optional. If you add a little shortening or coconut oil while you melt chocolate to help the mixture smooth. It also prevents the chocolate mixture from getting thick and clumpy, instead providing a smoother, thinner coating. I did not use shortening.
- Sprinkles: This is optional. You can decorate your strawberries with the addition of sprinkles, colorful or clear sanding sugar.
Step-by-step directions
1. Prep strawberries. Wash and pat dry the strawberries, keeping the leaves intact. You want the strawberries completely dry before dipping and brought to room temperature, so plan accordingly.
2. Melt chocolate. If using a microwave: Melt white chocolate and shortening (if using) in a small microwave safe bowl (I prefer a silicone bowl). Be sure to set the microwave on 50% power and cook in 20 second intervals, stirring between each interval, until smooth. If you try to melt at full power, you can easily burn the white chocolate.
Stove top instructions: Using a double boiler, heat water over low heat, with the chocolate and shortening (if using) can slowly melt. Stir constantly until chocolate is fully melted. White chocolate burns easily, so keep the heat low and be careful not add water to the melted chocolate or it will seize.
3. Using a bamboo skewer or fork, pierce the strawberry through top of the strawberry (through the leaves). Dip and swirl the strawberry into the melted chocolate to coat it evenly. Gently shake off excess chocolate.
4. If using sprinkles, dip into a bowl filled with strawberries. Place strawberry onto a baking sheet lined with parchment paper. You can also drizzle the strawberries on the baking sheet with zig zags lines of melted chocolate.
Chill strawberries in the refrigerator for 5-10 minutes to harden.
Expert tips and recipe FAQs
Usually when you are melting chocolate to coat something, whether it’s strawberries or a cake ball, you need to temper the chocolate. What does that mean?
Tempering the chocolate is a technique where chocolate is melted and slightly cooled before dipping and using. This insures a glossy finish and crips final product. I wasn’t super concerned about tempering, as I always let my chocolate cool slightly anyway.
I don’t want the strawberries to burn from scalding hot melted chocolate, so I let it cool a little before dipping. You can learn more about tempering melted chocolate here.
Serve these strawberries alone or on top of an easy chocolate heart cake. Or pack them in a cute box with some decadent chocolate rum raisin fudge or white chocolate bark with roses and raisins.
When you melt white chocolate or any kind of chocolate, some people recommend adding vegetable oil or shortening to it. It isn’t necessary, but it does help smooth out the chocolate mixture allowing a thinner coating over whatever you are dipping in it.
It is best to to eat these soon after making them. But, you can leave the white chocolate covered strawberries at room temperature on the counter for up to 1 day before serving them. If you refrigerate them they will sweat and release moisture. Refrigerate leftovers in an airtight container lined with a paper towel to absorb moisture for up to 3 days. Freezing them will turn your strawberries into mush.
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Valentine's Day Strawberries
These Valentines Day Strawberries are an easy treat to prepare for that special someone, family or class party. These white chocolate covered strawberries are easy to modify and decorate any way you like, making them perfect for Mother's Day, Valentine's Day, a bridal shower or any other special occasion.
Ingredients
- 12 oz white chocolate chips or chocolate candy melts
- 1 pound large strawberries with leaves intact, approximately 15-18
- 1 teaspoon of shortening or coconut oil to make chocolate coating smoother and thinner
- ½ cup sprinkles (optional)
Instructions
- Wash and pat dry the strawberries, keeping the leaves intact. You want the strawberries completely dry before dipping and brought to room temperature, so plan accordingly.
- Microwave instructions: In a SMALL microwave safe bowl (I prefer a silicone bowl), melt the white chocolate with the shortening or coconut oil, if using. Be sure to set the microwave on 50% power and cook in 20 second intervals, stirring between each interval, until smooth. If you try to melt at full power, you can easily burn the white chocolate.
- Stove top instructions: Using a double boiler, heat water over low heat, with the chocolate and shortening (if using) can slowly melt. Stir constantly until chocolate is fully melted. White chocolate burns easily, so keep the heat low and be careful not add water to the melted chocolate or it will seize.
- Using a bamboo skewer or fork, pierce the strawberry through top of the strawberry (through the leaves). Dip and swirl the strawberry into the melted chocolate to coat it evenly. Gently shake off excess chocolate.
- If using sprinkles, dip into a bowl filled with strawberries. Place strawberry onto a baking sheet lined with parchment paper.
- You can also drizzle the strawberries on the baking sheet with zig zags lines of melted chocolate.
- Chill strawberries in the refrigerator for 5-10 minutes to harden.
Notes
You can use milk chocolate, dark chocolate or even colorful candy melts if you do not like white chocolate.
Refrigerate leftovers in an airtight container lined with a paper towel to absorb moisture for up to 3 days
Decorate your strawberries with sprinkles, crushed cookie crumbs, crushed dried flowers or finely chopped nuts.
Nutrition Information:
Yield:
18Serving Size:
1 strawberryAmount Per Serving: Calories: 149Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 4mgSodium: 18mgCarbohydrates: 17gFiber: 1gSugar: 15gProtein: 1g
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