Last updated: September 27, 2026
These Christmas chocolate covered strawberries turn a handful of fresh berries into a dessert that looks like it came from a bakery counter, and the recipe card below has the exact amounts and steps for getting there.
This version leans into the season with a white chocolate drizzle and crushed candy canes, but the method underneath is simple enough for a weeknight.
What You Need for Christmas Chocolate Covered Strawberries
The Strawberries
Look for strawberries that are firm, deep red, and still have their green stems attached, since the stem is what makes them easy to dip and hold.
Berries with any soft spots or bruising will not hold up to dipping, so pick through the carton and set those aside for smoothies instead.
The Chocolate
Semisweet chocolate chips or a chopped baking bar both work well for the base coat, and either one sets up with a satisfying snap once chilled.
White chocolate handles the drizzle and holiday colors on top, and a small amount of coconut oil stirred into each bowl keeps the chocolate glossy and easier to work with.
The Toppings
Crushed candy canes give these strawberries their Christmas look, and red and green sprinkles fill in any gaps left on the white chocolate drizzle.
Both toppings need to go on while the white chocolate is still wet, so have them measured out and within reach before you start drizzling.
How to Make Christmas Chocolate Covered Strawberries
Prep the Strawberries
Wash the strawberries under cool water, then pat every single one completely dry with paper towels.
Any leftover moisture on the surface will stop the chocolate from sticking evenly, so this step matters more than it sounds like it should.
Melt the Semisweet Chocolate
Place the semisweet chocolate in a microwave-safe bowl with half the coconut oil, then microwave in 20-second bursts, stirring well between each one.
Stop as soon as the chocolate is smooth and fully melted, since chocolate that overheats in the microwave can seize and turn grainy instead of glossy.
Dip and Chill
Hold each strawberry by its green stem and dip it into the melted semisweet chocolate, twisting gently to coat about three-quarters of the way up the berry.
Let the excess chocolate drip back into the bowl, then set the strawberry on a parchment-lined baking sheet and repeat with the rest.
Slide the baking sheet into the refrigerator for about 10 minutes, until the chocolate coating is firm to the touch.
This short chill keeps the base coat from smearing once you start adding the white chocolate drizzle.
Drizzle and Decorate
Melt the white chocolate with the remaining coconut oil the same way, in 20-second microwave bursts, stirring between each until smooth.
Drizzle it over the chilled strawberries with a spoon or a piping bag with the tip snipped off, moving quickly so the chocolate stays workable.
Sprinkle the crushed candy canes and the red and green sprinkles over the strawberries right away, while the white chocolate is still wet enough for them to stick.
Return the tray to the refrigerator for another 10 minutes, until the white chocolate has fully set.
Tips for Christmas Chocolate Covered Strawberries
Room temperature strawberries dip more smoothly than cold ones straight from the refrigerator, so pull the carton out about 20 minutes before you start.
A shallow, narrow bowl makes dipping easier than a wide one, since the chocolate pools deeper and coats the berry in a single dunk.
If the semisweet chocolate starts to thicken while you work through a big batch, a quick 10-second reheat in the microwave brings it back to a dippable consistency.
Working in small batches of four or five strawberries at a time keeps the melted chocolate from cooling and thickening before you finish dipping.
Variations on Christmas Chocolate Covered Strawberries
Swap the candy canes for finely chopped pistachios and a dusting of edible gold shimmer for a dessert table that leans more elegant than candy-cane sweet.
Dark chocolate in place of semisweet gives the berries a deeper, less sugary base that pairs well with the white chocolate drizzle.
For a dairy-free version, use dairy-free semisweet and white chocolate chips, which are widely available and melt exactly the same way.
A handful of crushed gingerbread cookies makes a fun swap for the candy canes if that flavor fits the occasion better.
Storage for Christmas Chocolate Covered Strawberries
Chocolate covered strawberries are best enjoyed the same day they are made, since fresh strawberries release moisture that can soften the chocolate coating over time.
If needed, store them in a single layer in the refrigerator for up to 2 days, uncovered or loosely covered so condensation does not collect on the chocolate.
Avoid stacking the strawberries or sealing them in an airtight container, since trapped moisture is what causes the chocolate to turn dull and sweat.
Let refrigerated strawberries sit at room temperature for about 10 minutes before serving so the chocolate loses its chill.
The Story Behind Christmas Chocolate Covered Strawberries
Chocolate covered strawberries have been a dessert table staple for decades, turning up at everything from Valentine’s Day spreads to wedding dessert bars.
Dressing them up for Christmas with a white chocolate drizzle and crushed peppermint is a natural extension of that tradition, since the berry itself works with almost any seasonal topping.
This version came together as a way to get the look of a fussy bakery dessert without any of the equipment or skill a real candy shop would need.
A microwave, two bowls of chocolate, and a bag of crushed candy canes are all it takes to bring that same festive presentation to a home kitchen table.
Give the recipe card below a try, and this dessert can be on the table in under an hour from start to finish.
Christmas Chocolate Covered Strawberries
Fresh strawberries dipped in silky semisweet chocolate, drizzled with white chocolate, and finished with crushed candy canes and holiday sprinkles for an easy no-bake Christmas treat.
Ingredients
- 12 large strawberries, washed and thoroughly dried
- 8 oz semisweet chocolate chips or chopped chocolate
- 4 oz white chocolate chips or chopped white chocolate
- 1 teaspoon coconut oil or vegetable shortening, divided
- 2 tablespoons crushed candy canes or peppermint candies
- 2 tablespoons red and green sprinkles
Instructions
- Line a baking sheet with parchment paper and set aside.
- Wash the strawberries and pat them completely dry with paper towels, since any moisture will keep the chocolate from sticking.
- Place the semisweet chocolate in a microwave-safe bowl with half the coconut oil and microwave in 20-second bursts, stirring between each, until smooth and fully melted.
- Holding each strawberry by the green stem, dip it into the melted semisweet chocolate, twisting gently to coat about three-quarters of the way up.
- Let the excess chocolate drip off, then set the strawberry on the lined baking sheet.
- Repeat with the remaining strawberries, then transfer the baking sheet to the refrigerator for about 10 minutes, until the chocolate is firm to the touch.
- Melt the white chocolate with the remaining coconut oil in 20-second microwave bursts, stirring between each, until smooth.
- Drizzle the white chocolate over the set strawberries using a spoon or a piping bag with the tip snipped off.
- Immediately sprinkle the crushed candy canes and the red and green sprinkles over the wet white chocolate so they adhere.
- Return the strawberries to the refrigerator for another 10 minutes, until the white chocolate is fully set.
- Serve chilled or at room temperature within a few hours of dipping.
Notes
Best eaten the same day. Store in the refrigerator in a single layer, uncovered or loosely covered, for up to 2 days.
Nutrition Information:
Yield:
12Serving Size:
1 strawberryAmount Per Serving: Calories: 110Total Fat: 6gSaturated Fat: 4gSodium: 10mgCarbohydrates: 14gFiber: 1gSugar: 12gProtein: 1g
Christmas Chocolate Covered Strawberries: Questions and Answers
Can chocolate covered strawberries be made a day ahead?
Yes, though they hold up best when made the same day they will be served.
Made a day ahead, store them in a single layer in the refrigerator and expect the shine on the chocolate to dull slightly by the next day.
Why did the chocolate seize while melting?
Chocolate seizes when even a small amount of water gets into the bowl, or when it overheats too quickly in one long burst.
Stick to short 20-second microwave bursts with a stir in between, and keep the bowl and spoon completely dry throughout.
Can this recipe use milk chocolate instead of semisweet?
Milk chocolate works as a swap for the base coat, though it sets slightly softer than semisweet chocolate once chilled.
The white chocolate drizzle and toppings work the same way regardless of which chocolate is used for the base.
Do the strawberries need to be refrigerated before serving?
A short chill in the refrigerator is what sets both layers of chocolate, so plan for about 20 minutes of chilling time total across the two coats.
After that, the strawberries can sit at room temperature for a few hours before serving.
What is the best way to melt white chocolate without it clumping?
White chocolate is more sensitive to heat than semisweet chocolate, so keep the microwave bursts short and stir thoroughly between each one.
Adding a small amount of coconut oil, as called for in the recipe card, also helps the white chocolate stay smooth and pourable.
Can other toppings replace the candy canes and sprinkles?
Crushed candy canes and sprinkles give these strawberries their Christmas look, but chopped nuts, shredded coconut, or mini chocolate chips all work as substitutes.
Whatever topping is chosen, it needs to go on while the white chocolate drizzle is still wet so it has something to stick to.
Why This Recipe Works
Dipping the strawberries three-quarters of the way up, rather than covering them completely, leaves a border of red berry showing through that reads as intentional and festive rather than sloppy.
Chilling the semisweet base coat before adding the white chocolate drizzle keeps the two layers distinct instead of blending into a muddy swirl.
Melting both chocolates in short microwave bursts with a touch of coconut oil is what keeps the coating glossy and prevents the seizing that ruins a batch.
Sprinkling the toppings on immediately after drizzling, while the white chocolate is still wet, is the difference between decorations that stick and ones that slide right off once the chocolate sets.
Together, these small steps are what take a simple chocolate covered strawberry and turn it into something that looks ready for a holiday dessert table.
Christmas chocolate covered strawberries are a small, low-effort way to add something festive to a holiday spread, and the whole batch comes together in under an hour with nothing more than a microwave and a baking sheet.
Once the technique for melting and dipping feels familiar, it opens the door to swapping in other seasonal toppings for a dessert that never looks quite the same way twice.
