Chocolate Covered Strawberry Bark is a sweet treat that combines the rich smoothness of chocolate with the fresh, fruity burst of strawberries. The bark is a crunchy delight, dotted with juicy strawberry pieces that add just the right amount of tartness to balance the sweetness. It’s like a little celebration of flavors in every bite.
I love making this bark when I want something quick but special. Melting the chocolate and sprinkling chopped strawberries on top always feels like an easy, fun project. Plus, it’s a great way to enjoy strawberries in a new form, especially when they’re in season and at their sweetest.
One of my favorite things about Chocolate Covered Strawberry Bark is how it looks—those bright red bits against the glossy chocolate make it perfect for sharing at gatherings or gifting to friends. I usually break it into random pieces and keep some in the fridge for when I need a little sweet pick-me-up. It never lasts long!
Key Ingredients & Substitutions
Semi-sweet or Milk Chocolate: This forms the base and adds creamy richness. If you prefer a less sweet option, go for dark chocolate with 60-70% cocoa. It pairs well with strawberries and gives a nice depth.
White Chocolate: This adds sweetness and a beautiful contrast. Use good-quality white chocolate for smooth melting. If you don’t have freeze-dried strawberry powder, a few drops of natural red food coloring can give the pink hue.
Freeze-Dried Strawberry Powder: This packs an intense strawberry flavor without moisture. If you can’t find it, finely crushed freeze-dried strawberries work well or omit it altogether for plain white chocolate.
Fresh Strawberries: Use ripe, firm strawberries so they hold up well on the bark. If fresh berries aren’t available, try dried strawberries but expect a chewier texture.
How Do You Get the Swirls and Keep Strawberries Fresh on Chocolate Bark?
Swirling the two chocolates creates a pretty marbled effect that looks fancy but is easy to do:
- After pouring the pink white chocolate on the dark chocolate layer, use a toothpick or skewer.
- Drag it lightly through both chocolates to blend them just a little — don’t overmix or the colors will combine.
To keep strawberries fresh and prevent sogginess:
- Sprinkle chopped berries right after swirling the chocolates and press gently to adhere.
- Avoid letting the bark sit too long before refrigerating. Cooling soon keeps the berries firm.
- Store in the fridge to keep chocolate solid and strawberries fresh longer.
Equipment You’ll Need
- Microwave-safe bowls – I prefer these because they make melting chocolate quick and easy without extra tools.
- Parchment paper or silicone baking mat – keeps the bark from sticking and makes cleanup simple.
- Offset spatula – helps spread the chocolate into an even, thin layer for a sleek look.
- Toothpick or skewer – perfect for creating marbled swirls without overmixing.
- Baking sheet or tray – sturdy enough to hold the chocolate as it sets and cools.
Flavor Variations & Add-Ins
- Use dark or bittersweet chocolate instead of milk or semi-sweet for a richer flavor that complements strawberries.
- Sprinkle chopped nuts, like almonds or pistachios, on top for added crunch and flavor.
- Add a splash of vanilla or almond extract into the melted chocolate for extra aroma and depth.
- Mix in white chocolate chips or drizzle caramel or white chocolate on top for more sweetness and visual appeal.
Chocolate Covered Strawberry Bark
Ingredients You’ll Need:
For The Chocolate Layers:
- 8 oz semi-sweet or milk chocolate, chopped or in chips
- 8 oz white chocolate, chopped or in chips
- ½ cup freeze-dried strawberry powder or crushed freeze-dried strawberries (for pink coloring in white chocolate)
For The Topping:
- 1 cup fresh strawberries, hulled and chopped
- Optional: 2 tbsp mini chocolate chips or chocolate shavings (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes of active prep time plus 20-30 minutes for the chocolate bark to set, either at room temperature or chilled in the refrigerator for quicker hardening. It’s super fast and simple to make!
Step-by-Step Instructions:
1. Prepare Your Baking Surface:
Line a baking sheet or tray with parchment paper or a silicone baking mat. This stops the bark from sticking and makes clean-up very easy later.
2. Melt and Spread the Base Chocolate:
Melt the semi-sweet or milk chocolate in a microwave-safe bowl using 30-second bursts. Stir gently between bursts until smooth and fully melted. Pour this melted chocolate evenly onto the prepared tray. Use an offset spatula to spread it into a smooth, thin layer about ¼-inch thick.
3. Melt the White Chocolate With Strawberry Flavor:
In another bowl, melt the white chocolate the same way until silky smooth. Stir in the freeze-dried strawberry powder or crushed freeze-dried strawberries to tint it a pretty pink and add strawberry flavor.
4. Create the Marbled Chocolate Effect:
Drizzle or spoon the pink strawberry white chocolate over the solid semi-sweet chocolate layer. Use a skewer or toothpick to gently swirl the two chocolates together, creating a beautiful marbled design without overmixing.
5. Add Fresh Strawberries and Optional Garnishes:
Sprinkle chopped fresh strawberries evenly over the marbled chocolate, and lightly press them into the chocolate so they stick. You can also drizzle extra melted semi-sweet chocolate on top or scatter mini chocolate chips or chocolate shavings for added texture and decoration.
6. Let the Bark Set:
Allow the bark to harden at room temperature until firm, or place it in the refrigerator for about 20-30 minutes to set faster.
7. Break and Store:
Once completely set, lift the bark off the parchment paper and break it into irregular pieces. Store the pieces in an airtight container in the fridge to keep the strawberries fresh and the chocolate solid.
Can I Use Frozen Strawberries Instead of Fresh?
You can, but make sure to thaw and drain them well to remove excess moisture. Too much water can cause the chocolate to seize or become soggy. Pat them dry with paper towels before using.
How Should I Store Chocolate Covered Strawberry Bark?
Store the bark in an airtight container in the refrigerator to keep the fresh strawberries firm and to prevent the chocolate from melting. It’s best enjoyed within 3-5 days.
Can I Substitute the Freeze-Dried Strawberry Powder?
If you don’t have freeze-dried strawberry powder, crushed freeze-dried strawberries work great. Alternatively, you can skip the powder for plain white chocolate or add a few drops of natural red food coloring for the pink hue.
What’s the Best Way to Melt Chocolate Without Burning It?
Use short, 20-30 second bursts in the microwave at medium power, stirring after each interval. This prevents overheating. Alternatively, melt chocolate gently over a double boiler on low heat, stirring constantly.