Want the cutest 4 ingredients Valentine’s Day gift? This Strawberry Shortcake White Chocolate Bark is for you! Not only does this treat look fabulous, but it tastes amazing and is super simple to make.
Chocolate Bark has to be one of the easiest snacks that can come out of your kitchen. With just a handful of ingredients, you can have a fun, flavourful snack to have on hand or share around.
Other treats you may enjoy are my Chocolate Chip Scones, Chewy Chocolate Granola Bars, and my Cherry Filled Lamingtons. Admittedly, not as easy to make as chocolate bark, but hey, sometimes a bit of effort goes a long way.
Valentine's Day isn't too far away, and I wanted to share this gorgeous take on white chocolate bark. 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. The resulting flavour combination is heavenly!
🌟 Why You'll Love This Recipe
- Gorgeous gift. This kind of chocolate bark is different, and your gift receiver will certainly not be expecting it. I like different. It's unique. Let's stay different!!
- Almighty flavours. The strawberry white chocolate...swoon *heart eyes*. It is the prettiest colour, but the taste is unrivaled. You'll want all your white chocolate to have strawberry powder through it!
- Easy treat. With only a couple of simple steps, melting, mixing, and 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 make this your own!
🧾 Ingredients Needed
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 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 and Valrohna are popular options.
Freeze-dried Strawberries - 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 freeze-dried strawberry slices online. I believe freeze-dried anything is more readily available in the US! (Lucky ducks!)
Shortbread Cookies - Without a doubt, you could go and make homemade classic shortbread, but for ease, speed, and simplicity, I bought some as you only need a couple of cookies to crumble.
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 sprinkled 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 kid's 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: Melt the chocolate and top with chopped pretzel pieces and toffee pieces for an extra flavour pop.
👩🏻🍳 How to Make Chocolate Bark
*Be sure to see the recipe card below for the full ingredients list & instructions!*
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, I'm going to take you step-by-step.
Why temper the chocolate? We need to temper the chocolate for it to maintain its glossy sheen and smoothness when stored after melting. If you don't temper the chocolate, then the chocolate can dull over time and take on a white-ish tinge.
STEP 1. Temper the chocolate (simple method). Using a bain-marie (or double boiler), add two-thirds of the chopped white chocolate and stir continuously until fully melted.
TIP: What is a bain mari, 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. The bowl mustn't touch the water, though; otherwise, the chocolate will seize.
Using a thermometer the temperature of the chocolate should be between 37-43C (100-110F) (Image 1).
Once at temperature, add the remaining chopped chocolate into the melted chocolate (Image 2) and continue to stir to melt these newly added chunks.
Keep that candy thermometer on hand. By the time the temperature of the chocolate lowers to 29-30C (84-86F), the chocolate will be tempered! (Image 3). You've done it! Hoorah!
STEP 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 gorgeous pink colour (Image 4)!
STEP 3. Create a strawberry layer and sprinkle it 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 evenly (Image 5).
Then crumble shortbread biscuits and freeze-dried strawberries over the top of your chocolate bark (Image 6).
STEP 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.
Be careful doing this, as you want to keep the two layers separate so that when you chop 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.
STEP 5. Add the final decoration. Sprinkle more shortbread and freeze-dried strawberry pieces and slices over the top (Image 8).
Allow 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 cute gift!
💭 Recipe Pro Tips
- 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 the water come into contact with the chocolate when melting otherwise, it will seize up.
- Spread chocolate thinly and work quickly to add toppings before the chocolate sets.
- Don't refrigerate your white chocolate bark as it'll form condensation.
📋 Recipe FAQs
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.
❄️ Storage and Freezer Instructions
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 smell seeps into the chocolate.
To freeze: Yes, you 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 it out at room temperature, still wrapped up in its container, allowing it to thaw gradually.
🍓More Strawberry recipes
If you tried this Strawberry White Chocolate Bark recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the comments below. I love hearing from you!
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 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 it with toppings. Pour the strawberry-flavoured white chocolate onto a baking tray lined with baking paper. Use an offset spatula 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.
This post was originally published in February 2020 but has been updated with new content.