Simple, boozy, and beautiful – the ultimate treat! We’re taking fresh, juicy strawberries, infusing them with your favorite alcohol, and dressing them up in a sweet chocolate coating. It’s a 21+ twist on a classic dessert that’s perfect for parties, wedding showers, date nights, or just an evening on the couch with your favorite movie.
What Makes This Recipe So Good
- Simple but decadent drunken strawberries are a super fun summer treat – both to make AND to eat. Fresh strawberries infused with your favorite alcohol for a boozy dessert that’s perfect for summer holidays or just warm weather in general.
- It’s SUCH an easy recipe and method. You don’t have to fill or inject the strawberries with the alcohol, and there’s no fancy equipment (like a double boiler) needed for the chocolate. You can literally throw these together in an afternoon, or you can make them ahead of time, whatever works for you.
- You can make these different every time you make them! Switch up the alcohols (or the flavors of alcohols) you use. Dip them in dark chocolate, white chocolate, or a combo of both. Skip the chocolate altogether and roll the strawberries in granulated sugar, coarse salt, or even tajin.
- Thinking infused strawberries for New Year’s Eve or Valentine’s Day instead of summer? Soak them in champagne, dip them in chocolate, then roll them in gold sanding sugar. Versatile, GORGEOUS, and still so easy.
- We included several suggestions for different types of alcohols and flavors in the recipe card below, but don’t limit yourself to those! Feel free to get creative and try different types or combinations. This is one recipe you really can’t mess up (ok, maybe the chocolate, but you don’t even really need that part).
- To take these infused strawberries one level further (I know, I KNOW), after you dip them in chocolate, roll them in chopped nuts, chocolate chips, chocolate shavings, or chocolate sprinkles. They’ll be almost too beautiful to eat!
- All you have to do is put strawberries and alcohol in the same bowl – they’ll take care of the rest. If you want to really maximize the amount of alcohol that infuses into the strawberries, use a toothpick or fork to gently poke a few very small holes around the berry.
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- 2 pounds strawberries stems intact
- 3 cups alcohol of choice plus more if needed, see Notes for suggestions
- 6 ounces dark chocolate chips or bar
- 6 ounces white chocolate chips or bar
- 2 teaspoons coconut oil if needed to help chocolate melt
- large bowl with lid (or plastic wrap to cover)
- baking sheet(s)
- Parchment paper
- 2 medium microwave-safe bowls
- rubber or silicone spatula
- colander or mesh strainer
- Paper towels
- Large bowl
- fork or skewer (optional)
- Gently rinse strawberries and place in large bowl. Cover strawberries completely with alcohol of choice, then cover bowl with lid or plastic wrap. Place bowl in refrigerator and let strawberries infuse at least 1 hour, but no more than 5 hours.
- Line baking sheet(s) with parchment paper and set aside. Make sure microwave-safe bowls and spatula are completely dry – any moisture will cause chocolate to seize when melted. Add dark chocolate to one bowl and white chocolate to other bowl. Set aside.
- Remove bowl of strawberries from refrigerator. Drain strawberries, reserving infused alcohol for another use if desired. One by one, thoroughly pat strawberries completely dry with paper towels and transfer to dry bowl. Note: if strawberries are not dried well, chocolate will not adhere.
- Once all strawberries have been dried off, place one bowl of chocolate in microwave. Microwave at 50% power in 30-second bursts, pausing to stir chocolate between each burst. Once chocolate is completely melted (be careful not to burn it), remove bowl from microwave and repeat process with other bowl of chocolate.
- One by one, dip dried strawberries into melted chocolate (see Notes). Gently twirl strawberry to allow any excess chocolate to drip back in to bowl, then place dipped strawberry on parchment paper. Repeat until all strawberries have been coated in dark or white chocolate. If desired, drizzle additional chocolate over strawberries (see Notes).
- Place baking sheet of dipped strawberries in refrigerator and chill at least 15 minutes or until chocolate sets up. Serve chilled, or transfer to airtight container and refrigerate until ready to enjoy.
- Coconut Oil: The chocolate should melt fine on its own, but if you notice it seizing or becoming thick or grainy, stir in coconut oil in ½ teaspoon increments until the consistency improves. Don’t overdo the oil, though, or the chocolate won’t stick to the strawberries as well.
- To Dip the Strawberries: Couple of options here. You can hold the strawberries by the stem and dip them by hand, which is generally the easiest way. If your strawberries are smaller or more round than long, you can insert the tines of a fork or the end of the skewer into the stem end, just far enough that the strawberry will stay on. That will give you a sort-of handle to hold as you dip each one.
- To Drizzle Chocolate: If chocolate has cooled, reheat it using the same method, adding coconut oil as needed to thin. Dip the tines of a fork in the liquid chocolate, then quickly swing the fork over the strawberries, letting the chocolate drizzle off the fork in a sort-of zig-zag pattern.
- Champagne or moscato
- Vodka – plain or flavored (Whipped Cream, Vanilla, Key Lime, Strawberry, or Chocolate flavored vodka would all work well)
- Tequila and lime juice (you might skip the chocolate here and roll/dip the strawberries in a little coarse salt and granulated sugar instead)
- Grand Marnier
- Rum and lime juice (again, skip the chocolate coating and roll/dip the strawberries in granulated sugar instead)
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.