RECIPE

White Chocolate Covered Strawberries

Rustle up a fresh, luxurious treat that will be the star of the party – with just two ingredients!

05 September, 2025

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Looking for a quick, easy and absolutely delicious dessert? Our white chocolate strawberries are fresh, juicy and coated in creamy Milkybar® magic. They make a luxurious addition to party platters and a sweet surprise for someone special! Follow our top tips for the best results and try our tasty topping ideas to dress them up for any occasion. You can also make a batch ahead of time so you’re always ready to impress with minimal effort and maximum Milkybar® flavour!

White Chocolate and fruit is a classic combination, whether you’re making strawberry shortbread, raspberry and white chocolate blondies or whipping up some sweet Lili Forberg Milkybar Mummy Apple Pops for Halloween!

What fruit and chocolate creations have you made recently? Share them with us on Instagram – and don’t forget to sign up to our newsletter for more recipes, inspiration and tips. Happy baking!

How to Melt White Chocolate

There are many ways to melt Milkybar® but the easiest is to use your trusty microwave! Simply pop the buttons into a microwave-safe bowl and melt in 20-30 second bursts. Mix in between bursts with a silicone spatula until melted and smooth.

Storage Instructions

For best results, sort your fresh strawberries and separate any that have soft spots or are starting to spoil. Make sure the good strawberries are dry, return them to their carton and place it into the fridge. Once dipped, your tasty white chocolate strawberries should be stored in an airtight container in the fridge.

How long will they last?

Fresh strawberries don’t like moisture, so as long as they are dry and have good airflow, they should last for 5-7 days. Your Milkybar®-dipped strawberries should last for up to five days, but we guarantee that they'll be gone way before then!

Finishing Touches

Once your strawberries are dipped, you have a couple of minutes before the Milkybar® starts to harden. Why not add a few extra touches? For a chocolate flavour contrast, sprinkle one side of the strawberry with finely chopped dark chocolate. For a nutty bite, roll one side in crushed hazelnuts. For a playful twist, pop on a few Smarties®!

To turn this recipe into a fun activity for the kids, use a black writing icing tube and let them draw funny faces on the white chocolate strawberries.

Serving Suggestions

With their sweet, tart and creamy flavour, our white chocolate strawberries fit into any occasion. Serve as an afternoon snack for adults or as a treat for kids. Take them to a summer picnic or as a welcome treat for your next brunch date. They also make a great homemade gift for Valentine’s or Mother’s Day.

You will need

A microwave-safe bowl
A silicone spatula
Kitchen roll to dry your strawberries
A baking tray line with baking paper to prevent sticking

Ingredients

400 g fresh strawberries at room temperature
2 x Milkybar® Buttons Sharing Bags (188g total)

Each chocolate strawberry typically contains:

Energy 147kJ 35Kcal 2%
Fat 1.8g 3%
Saturates 1.1g 6%
Sugars 3.7g 4%
Salt 0.01g 0%

of an adult’s Reference Intake (RI)*
Energy per 100g: 830kJ/199kcal

Method

Wash and gently dry your strawberries using kitchen roll.
Place the Milkybar® Buttons into a microwave-safe bowl. Melt in 20-30 second bursts until it is soft enough to mix and combine until smooth. Keep the oven gloves handy as the bowl heats up.
Hold the strawberries by the green stems and dip them one at a time into the white chocolate. Place them onto the baking paper-lined tray to dry.
To finish with a flourish, dip a fork or a teaspoon into any leftover white chocolate. Flick it gently over the strawberries to create a drizzled pattern. This creates a beautiful finish as well as extra texture and crunch.
Once dried, pop them into an airtight container and store in the fridge.

Choose the best-looking side on the strawberry and make sure that side is facing up when you place it onto the tray to dry. This will be your presentation side.