These pink and white chocolate covered strawberries are perfect for Valentine’s Day, or any festive occasion! We took a classic chocolate covered strawberry recipe and jazzed it up with colorful drizzles and sprinkles!

Pink Chocolate Covered Strawberries

Is there ever a bad time for chocolate-covered strawberries?

They are one dessert that I will never say no to. The perfect sweet treat with just a hint of acidity, chocolate-covered strawberries are so incredibly indulgent and delicious while being super simple to whip up.

(Seriously, they are so crazy easy to make – why do we only serve them on special occasions?!)

Today’s version was a fun kitchen project with my daycare kids. We all took turns dipping our strawberries in a variety of coatings and decorating them with candy melt drizzles and festive Valentine’s Day sprinkles.

Each kid got to bring home a little box of chocolate-covered strawberries to share with their families and all of the parents were raving about them the next day.

You don’t need any special equipment to make these chocolate-covered strawberries but since making them I discovered these candy dipping tools which make it so much easier and cleaner to add candy coatings to desserts.

Using this method of making chocolate-covered strawberries, you can get really creative and decorate the strawberries in a variety of ways for different occasions. I’m already predicting that the kids will be begging to make them again for every holiday and special occasion coming up. I think a birthday version with rainbow sprinkles is next!

— Jennifer

Chocolate Covered Strawberry Ingredients

Strawberries — The bigger, the better!
Candy Melts: pink, white and red
Chocolate Melting Wafers
Valentine’s Sprinkles
Coconut Oil, optional

Scroll down to the printable recipe card for full measurements.

Tip: if your candy melts or chocolate are coating your strawberries too thick, mix in some melted coconut oil to thin out and loosen up the coating a bit.

Kitchen Tools Used

Microwave-safe Bowls
Fork or Fondue Forks
Baking Sheet covered in parchment paper or silicone baking mat
Piping bags, optional

Can I Use Chocolate Chips Instead of Melting Wafers?

Melting wafers are specifically formulated for even, smooth melting, which is why we recommend them for this recipe.

If you don’t have them on hand, or have time to get them, you can use white and semi-sweet chocolate chips instead. If using chocolate chips, stir a Tablespoon of coconut oil or shortening into 1 cup of melted chocolate chips. This will help give them that smooth, shiny look.

You can also do this with white chocolate and use food coloring to get a pink coating similar to what we used here.

How to Make Chocolate Dipped Strawberries

Line a baking sheet with wax or parchment paper and set aside.

Rinse strawberries and dry completely — any excess moisture will prevent the chocolate coating from sticking. Place in refrigerator to chill for 30 minutes.

In a small microwave safe bowl, microwave the semi-sweet chocolate chips for 45 seconds. Stir until completely melted and smooth.

Dip 3 strawberries into the melted chocolate, covering completely except for the stem. Place on the lined baking sheet. Before the chocolate hardens, add sprinkles, if desired. Set aside any remaining melted chocolate for later use.

In a small microwave safe bowl, microwave the white chocolate melts for 45 seconds. Stir until completely melted and smooth.

Dip 3 strawberries into the melted white chocolate and place on the baking sheet. Add sprinkles, if desired. Drizzle with remaining semi sweet chocolate, if desired. Set aside any remaining white chocolate for later use.

In a small microwave safe bowl, microwave the bright pink chocolate melts for 45 seconds. Stir until melted and smooth.

Dip three strawberries into the melted bright pink chocolate and place on the baking sheet. Decorate the strawberries with chocolate or white chocolate drizzle and sprinkles. Set aside the leftover melted bright pink chocolate for later.

In a small microwave safe bowl, microwave the pink chocolate melts for 45 seconds. Stir until melted.

Dip the remaining strawberries into the melted pink chocolate and place on the baking sheet. Decorate the strawberries with semi sweet, white or bright pink chocolate drizzle and sprinkles.

Place the chocolate coated strawberries in the refrigerator for 30 minutes to allow the chocolates to harden.

Store in an airtight container, in a single layer, in the refrigerator up to 3 days until ready to serve.

How to Store Chocolate Covered Strawberries

These chocolate-covered strawberries will last up to three days in the fridge, but I find that they are best served within 24 hours of making. The candy coating can cause the strawberries to sweat a bit, making them a bit mushier after the 3 day limit.

More of our Favorite Valentine’s Day Treats

Pin this Easy Strawberry Dessert for Valentine’s Day or a special birthday or anniversary:

Grab your free printable recipe card for our chocolate-covered strawberries recipe:

Yield: 1 dozen strawberries

Chocolate-Covered Strawberries

Ingredients

1 dozen strawberries
1/4 cup semi-sweet chocolate chips or Wilton dark cocoa melts
1/4 cup Wilton bright white chocolate melts
1/4 cup bright pink chocolate melts
1/4 cup pink chocolate melts
1/4 cup assorted sprinkles

Instructions

Line a baking sheet with wax or parchment paper and set aside.
Rinse strawberries and dry completely. Place in refrigerator to chill for 30 minutes.
In a small microwave safe bowl, microwave the semi-sweet chocolate chips for 45 seconds. Stir until completely melted and smooth.
Dip 3 strawberries into the melted chocolate, covering completely except for the stem. Place on the lined baking sheet. Before the chocolate hardens, add sprinkles, if desired. Set aside any remaining melted chocolate for later use.
In a small microwave safe bowl, microwave the white chocolate melts for 45 seconds. Stir until completely melted and smooth.
Dip 3 strawberries into the melted white chocolate and place on the baking sheet. Add sprinkles, if desired. Drizzle with remaining semi sweet chocolate, if desired. Set aside any remaining white chocolate for later use.
In a small microwave safe bowl, microwave the bright pink chocolate melts for 45 seconds. Stir until melted and smooth.
Dip three strawberries into the melted bright pink chocolate and place on the baking sheet. Decorate the strawberries with chocolate or white chocolate drizzle and sprinkles. Set aside the leftover melted bright pink chocolate for later.
In a small microwave safe bowl, microwave the pink chocolate melts for 45 seconds. Stir until melted.
Dip the remaining strawberries into the melted pink chocolate and place on the baking sheet. Decorate the strawberries with semi sweet, white or bright pink chocolate drizzle and sprinkles.
Place the chocolate coated strawberries in the refrigerator for 30 minutes to allow the chocolates to harden.
Store in an airtight container, in a single layer, in the refrigerator up to 3 days until ready to serve.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 101Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 2mgSodium: 9mgCarbohydrates: 13gFiber: 1gSugar: 10gProtein: 1g