Strawberry Shortcake White Chocolate Bark is the cutest Valentine’s Day gift that you could give a friend or lover! An incredible combination of pure white chocolate and strawberry flavoured chocolate gets topped with crumbled shortbread for texture and more freeze-dried strawberries for taste. Not only does this look fabulous but it tastes amazing and is super simple to make too.
Chocolate Bark has to be one of the easiest sweet treat snacks that can come out of your kitchen. With just a handful of ingredients, you can have a fun, flavourful snack on hand or to share around. Chocolate Chip Scones, Chocolate Hazelnut Granola Bars and my Cherry Filled Lamingtons are three other family favourites that we love. Admittedly, not as easy to make as white chocolate bark, but hey, sometimes a bit of effort goes a long way.
Back to this fun White Chocolate Bark with a strawberry shortcake twist. Valentine's Day isn't too far away and I wanted to share this gorgeous take on white chocolate bark. For whatever reason, strawberries are synonymous with Valentine's Day so I thought I would incorporate them into this chocolate bark. It's super quick and easy to do but makes a fantastic gift.
Freeze-dried strawberry powder is incorporated into white chocolate creating the most delicious strawberry chocolate. It gets layered over a base of white chocolate and then a smattering of crumbled shortbread cookies and freeze-dried strawberry pieces are scattered on top. Once hardened, cut the bark into chunks for the most gorgeous snack on the block!
Why you'll love this recipe
- Gorgeous gift. This kind of chocolate bark is definitely different and your gift receiver will certainly not be expecting. I like different. It's a unique. Let's stay different!!
- Almighty flavours. The strawberry white chocolate...swoon *heart eyes*. It is the pretties colour but the taste is unrivalled. You'll want all your white chocolate to have strawberry powder through it!
- Easy treat. With only a couple of simple steps, melting, mixing, layering, you'll see just how simple white chocolate bark is.
- Make it your own. Want to leave off the shortbread biscuits. Do it. Want to add some toasted nuts. Do it! Want to add some milk chocolate ... again, do it! You get my drift- you can totally make this your own!
I love chocolate bark as a gift. Why? Because it's easy to make, super delicious and when all wrapped up, it looks fantastic!!! Brilliant right?! And the best bit about this Strawberry Shortcake version of White Chocolate Bark is that you only need 4 ingredients to make it!
- White chocolate - buy the best that you can afford. With so few ingredients in this recipe, you’ll want to pick chocolate with a beautiful taste. You’ll definitely notice the difference! My favourite chocolate brands here in the UK are Lindt, Mernier, Green & Blacks, and Callebaut. If you're based in the States then Ghirardelli seems a popular option.
- Freeze-dried Strawberries - The second most important ingredient in regards to taste. I use both powdered strawberries and strawberry slices and pieces to give a variation of texture, plus those large slices on top look just so darn pretty! We eat with our eyes remember!! All major supermarkets in the UK sell freeze-dried powder and you can find the larger dried slices on Amazon. I believe the freeze-dried anything is more readily available in the US! (Lucky ducks!)
- Shortbread Cookies - you guessed, yes we need some shortbread! Without a doubt, you could go and make homemade shortbread from scratch, but for ease, speed and simplicity, I bought some. Plus, you only need one or two cookies to crumble on top. Save the rest to enjoy with a cup of tea tomorrow! They’re good quality, traditional all-butter shortbread that I’ve chopped into irregular sizes. sprinkled throughout the chocolate and it gives the chocolate bark the best texture.
As simple a recipe as this could be, I want to teach you a new trick that will make it ten times better. We're going to temper the white chocolate before using it. Don't freak out, bare with me. Read on with the first step of this recipe and you'll learn why you do this extra step and most importantly, how!
*Be sure to see the recipe card below for the full ingredients list & instructions!*
1. Temper the chocolate. Alright...I don’t want you to be intimidated but this part. It sounds scarier than it actually is. We need to temper the chocolate in order for it to maintain its glossy sheen and smoothness when storing after melting. If you don't temper the chocolate then the chocolate can dull over time and take on a white-ish tinge.
You’ve probably seen people tempering chocolate on a marble slab swooshing it around like there’s no tomorrow (!) Forget all of that, we’re going for the easier method!
Using a simple bain-marie (or double boiler) and add two-thirds of the chopped white chocolate and stir continuously until fully melted. Use a thermometer to test the temperature of the chocolate- it should be between 37-43C (100-110F) (Image 1).
TIP: What is a bain marine, or double boiler?
It's simply a bowl set over a saucepan of boiling water. The steam of the boiling water heats up the base of the bowl and causes the chocolate inside the bowl to melt. It's imperative that the bowl doesn't touch the water though, otherwise the chocolate will seize.
Once melted to that specific temperature, add the remaining chopped white chocolate into the melted chocolate (Image 2), and continue to stir to melt these newly added chunks. Keep that candy thermometer on hand as by the time the temperature of chocolate lowers to 29-30C (84-86F) the chocolate will be tempered! (Image 3)You've done it! Hoorah!
2. Make the strawberry chocolate. Pour one-third of the white chocolate into a separate bowl and add in the freeze-dried strawberry powder, then give it a good stir until fully mixed together. It's the most insanely gorgeous colour pink! (Image 4)
3. Create a strawberry layer and sprinkle with toppings. Pour the strawberry white chocolate that you've just mixed together onto a baking tray lined with parchment paper. Use an offset spatula to spread out the chocolate evenly in the tray. Then crumble shortbread biscuits and freeze-dried strawberries over the top. (Image 5 & 6)
4. Create the white chocolate layer. Pour the remaining white chocolate directly over the top of the strawberry layer and using an offset spatula, very carefully spread it out to cover the strawberry layer. I say be careful doing this as you want to keep the two layers separate so that when you come to chopping the white chocolate bark up, you can see the two layers. (Image 7)
TIP: If the remaining white chocolate has solidified during this time then simply reheat in the bain-marie until fully melted.
5. Add the final decoration. Sprinkle more shortbread and freeze-dried strawberry pieces and slices over the top (Image 8).
Allow to the white chocolate bark to set at room temperature until it hardens. It can take 2-3 hours for this to happen. Then using a sharp knife, slice up into chunks. Add it into clear bags and tie it with string or ribbon for a super cute gift!
The world is your oyster when it comes to chocolate bark. Replace the white chocolate for milk or dark chocolate, or even melt two types and pour one over the other and swirl it through. Here are some of my favourite variations of chocolate bark.
- White chocolate peppermint bark: Layer of white chocolate wsprinkled with chopped candy canes. Christmas delight!!
- Dark chocolate cherry hazelnut bark: Dark chocolate sprinkled with chopped toasted hazelnuts and some dried cherries. Hubbies favourite.
- Raspberry almond bark: Milk chocolate sprinkled with freeze-dried raspberries and slivered toasted almonds. My kids favourite!
- Halloween bark: Use any type of chocolate and decorate with orange and black sprinkles and candy eyes. A little bit of fun for the little ones.
- Pretzel bark: Chocolate and pretzels are delicious, am I right?! Well, you can make your own chocolate bark version. Melt the chocolate and top with chopped pretzel pieces and toffee pieces for an extra flavour pop. (Am I the only that loves dipping chocolate covered pretzels in salted caramel sauce? Hope not!!)
- Buy the best quality chocolate that you can afford. The more you put in...the more you’ll get out (like everything in life!)
- Don’t let water come into contact with the chocolate when melting otherwise it will seal.
- Spread chocolate thinly and work quickly to add toppings before the chocolate sets.
- Don't refrigerate the chocolate as it will form condensation
Frequently asked questions
Don't worry. Still make it. Just follow my method of melting ⅔ of the chocolate in a double boiler, then when it's melted, add the remaining chocolate and stir until it's melted fully. This is a super glossed over way of doing it and I can't guarantee that it will temper correctly- but at least you have had a go and can still enjoy this chocolate bark.
As mentioned in my ingredients section, my favourite brands are Lindt, Green & Blacks and Callebaut. Other brands available throughout the US are Ghiradelli, Guittard and Valrhona Chocolate.
How to store and freeze
To store: Store white chocolate bark in an airtight container in a cool, dry place. Properly tempered chocolate should last for several weeks. If stored in the refrigerator, make sure the bark is in a properly sealed airtight container so that no moisture or smells seeps into the chocolate.
To freeze: Yes you actually can freeze chocolate bark. But it needs to be done properly. Wrap the bark up well in plastic wrap or parchment paper and then store it in an airtight container or freezer-safe ziplock bag that will let in zero moisture. Freeze for up to 3 months. Thaw by leaving out at room temperature, still wrapped up in its container allowing it to thaw gradually.
Equipment you’ll need
- Saucepan: You'll need this to pop your bowl over and create the double boiler.
- Bowl: To melt all that white chocolate in over the saucepan. You'll also need a smaller one to mix some of the melted white chocolate with the strawberry powder.
- Candy thermometre: Using the candy thermometre makes for the most accurate and foolproof way of temperning the white chocolate.
More Strawberry recipes, that you may like.
If you tried this Strawberry White Chocolate Bark or any other recipe on my website, please let me know how you go in the comments below. I love hearing from you. Also, please leave a star rating whilst you're there!
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This post was originally published in February 2020 but has been updated with new content.
Strawberry White Chocolate Bark Recipe
- 600 g white chocolate, chopped
- 2 tablespoon freeze-dried strawberry powder
- 2 tablespoon freeze-dried strawberries pieces and/or slices
- 2 shortbread biscuits, crumbled
- Temper the chocolate. Create a bain-marie by placing a bowl over a saucepan of simmering water (but don’t let the bottom touch the water). Place two-thirds of your white chocolate into the bowl and let it melt, stirring continuously. Use a candy thermometer to test the temperature of the chocolate. Once melted it should get to between 37-43°C (100-110°F).At this point, add the remaining chocolate and stir it continuously to melt. By the time the temp lowers to 29-30°C (84-86°F), the chocolate will be tempered!
- Make the strawberry chocolate. Pour one third to a half of the white chocolate into a separate bowl and add freeze-dried strawberry powder. Mix until fully combined and a lovely shade of pink!
- Create a strawberry layer and sprinkle with toppings. Pour the strawberry flavoured white chocolate onto a baking tray lined with baking paper. Use an offset spatular to spread out evenly and crumble shortbread biscuits and freeze-dried strawberries over the top.
- Create the white chocolate layer. If the remaining white chocolate has solidified during this time, then reheat in the bain-marie until fully melted. Pour directly over the strawberry chocolate on the baking sheet and spread out evenly until covering the strawberry layer.
- Add the final decoration, harden and break up. Sprinkle more shortbread and freeze-dried strawberry pieces and slices over the top and allow to sit at room temperature until set (will take between 1 to 3 hours depending on the ambient air temperature).Once set, using a sharp knife, cut the bark into shards. Place in bags and tie with string ready to gift!
All recipes are developed and tested in Metric grams. I strongly recommend that you bake using digital scales for a more accurate result. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.