Chocolate Covered Strawberry Cups have become a go-to treat in my kitchen for their simplicity and crowd-pleasing appeal. I love how they combine the classic flavors of chocolate and strawberries in a bite-sized, easy-to-serve format. The aroma of melted chocolate and the burst of fresh strawberry make these cups irresistible.

These are perfect for casual gatherings, dessert trays, or even a quick weeknight indulgence. I often whip up a batch when strawberries are in season, and they disappear quickly at potlucks or family movie nights. The contrast between the crisp chocolate shell and juicy fruit is always a hit.

What I appreciate most is how little effort they require for such an elegant result. The process is straightforward, and cleanup is minimal. The glossy chocolate finish and vibrant berry centers make them look as good as they taste.

Whether served chilled or at room temperature, these cups deliver a satisfying snap and a sweet, tangy bite. They’re a staple for me because they never fail to impress, no matter the occasion.

Quick Facts

Why You’ll Love It

If you love the classic pairing of chocolate and strawberries, these cups are a must-try. They’re quick to assemble, require minimal ingredients, and look impressive on any dessert table. The combination of rich chocolate and fresh berries makes them a reliable favorite for both adults and kids.

• No baking required
• Ready in under 30 minutes
• Easy to customize with toppings
• Perfect for parties or gifting
• Minimal cleanup
• Naturally gluten-free

Ingredients

This recipe uses just a handful of ingredients, most of which you may already have on hand. Choose ripe, firm strawberries for the best flavor and texture. Good quality chocolate will make a noticeable difference, whether you prefer dark, milk, or semi-sweet.

• 1 cup (170g) semi-sweet or dark chocolate chips
• 12 medium fresh strawberries, hulled and dried
• 1 teaspoon coconut oil or neutral vegetable oil
• 1/4 cup white chocolate chips (optional, for drizzling)
• Pinch of flaky sea salt (optional)
• Mini paper or silicone muffin liners

Step-by-Step Instructions

Making these cups is straightforward: melt the chocolate, coat the liners, add strawberries, and chill. Be sure to dry the strawberries well to help the chocolate adhere. A little patience while the cups set in the fridge ensures a crisp shell and juicy center.

1. Line a mini muffin tin with 12 paper or silicone liners.
2. Wash, hull, and thoroughly dry the strawberries. Set aside.
3. In a microwave-safe bowl, combine chocolate chips and coconut oil. Microwave in 20-second bursts, stirring between each, until smooth.
4. Spoon about 1 teaspoon of melted chocolate into each liner. Use the back of the spoon to coat the bottom and sides.
5. Place a strawberry, pointed end up, into each cup. Gently press down so the base is surrounded by chocolate.
6. Spoon another teaspoon of chocolate over each strawberry, covering as much as possible.
7. If using, melt white chocolate chips and drizzle over the tops for decoration.
8. Sprinkle with flaky sea salt if desired.
9. Refrigerate the tray for 15–20 minutes, or until chocolate is fully set.
10. Carefully peel away the liners and serve chilled or at room temperature.

Chef Tips

A few simple tips will help you get the best results every time. Properly drying the strawberries and using quality chocolate are key. Here’s what I’ve learned from making these often:

• Dry strawberries thoroughly to prevent chocolate from seizing.
• Use mini muffin liners for easy removal and neat presentation.
• Add a little oil to the chocolate for a smoother, shinier shell.
• Work quickly once the chocolate is melted to avoid it hardening.
• Let cups set fully in the fridge for clean edges.
• Decorate with sprinkles or chopped nuts for variety.

Substitutions

This recipe is flexible if you need to swap ingredients. You can easily adapt it to suit dietary needs or what you have on hand. Here are some reliable substitutions:

• Use milk or white chocolate instead of dark or semi-sweet.
• Swap coconut oil for butter or omit if preferred.
• Try raspberries or blueberries in place of strawberries.
• Use silicone liners if you don’t have paper ones.
• Add a drop of vanilla or orange extract to the melted chocolate for flavor.
• Top with crushed pretzels or freeze-dried fruit instead of salt.

Storage & Reheating

Chocolate Covered Strawberry Cups are best enjoyed fresh, but they can be made ahead. Store them properly to maintain their texture and flavor. Avoid leaving them at room temperature for too long, especially in warm weather.

• Store in an airtight container in the refrigerator for up to 2 days.
• Place parchment between layers to prevent sticking.
• Do not freeze, as strawberries become mushy when thawed.
• Serve chilled for best texture, or let sit at room temp for 10 minutes before serving.
• Avoid direct sunlight or heat to prevent chocolate from melting.

Perfect Pairings

These cups work well as part of a dessert spread or on their own. I like to serve them with drinks or light sides that complement the chocolate and berry flavors. Here are a few pairing ideas:

• A glass of chilled Prosecco or sparkling rosé
• Freshly brewed coffee or espresso
• A platter of assorted cheeses
• Vanilla ice cream or whipped cream on the side

FAQs

A few common questions come up when making these cups. Here are answers to help you get perfect results every time:

Nutritional Note

Each cup is a small treat with chocolate and fresh fruit—expect about 90–110 calories per serving, depending on chocolate type and toppings. For general guidance only.