Decadent Chocolate Covered Strawberry Bars

These decadent chocolate covered strawberry bars are rich, fudgy, and beautifully balanced with fresh fruit and smooth chocolate. The base is soft yet sturdy, the strawberry layer adds brightness, and the chocolate topping sets into a satisfying snap. This is an easy traybake recipe that looks impressive but comes together without fuss. From start to finish, you are looking at about 45 minutes plus cooling time.

Ingredients

For the chocolate base

• 200g unsalted butter, softened
• 200g caster sugar
• 3 large eggs, at room temperature
• 180g self-raising flour
• 40g cocoa powder
• 1 tsp baking powder
• 2 tbsp milk

For the strawberry layer

• 250g fresh strawberries, hulled and finely chopped
• 2 tbsp caster sugar
• 1 tsp lemon juice

For the chocolate topping

• 200g dark chocolate, chopped
• 100ml double cream

How to Make Decadent Chocolate Covered Strawberry Bars

• Prepare the oven: Preheat the oven to 180°C or 160°C fan. Line a 23 x 30cm traybake tin with baking parchment, making sure the sides are well covered.
• Make the chocolate base: Cream the butter and caster sugar together until pale and fluffy. Beat in the eggs one at a time, then fold in the flour, cocoa powder, baking powder, and milk until smooth.
• Bake: Spread the mixture evenly into the prepared tin and level the surface. Bake for 20 to 25 minutes until just firm to the touch. Leave to cool completely in the tin.
• Prepare the strawberry layer: Place the chopped strawberries, sugar, and lemon juice in a small saucepan. Cook gently for 5 to 7 minutes until soft and slightly thickened. Set aside to cool.
• Add the topping: Heat the double cream until just steaming, then pour over the chopped chocolate. Leave for 2 minutes, then stir until smooth and glossy.
• Assemble: Spread the cooled strawberry layer over the baked base, then pour the chocolate topping on top. Smooth with a palette knife and chill until set.

Tips

How do I stop the chocolate base from drying out?

Do not overbake. Remove the tray as soon as the sponge feels just firm, as it will continue to cook while cooling.

Can I use frozen strawberries?

Yes, but thaw them fully and drain excess liquid before cooking to avoid a watery layer.

How do I get neat slices?

Chill the bars well and use a sharp knife wiped clean between cuts.

Serving Suggestions

• Serve chilled with a dollop of lightly whipped cream
• Add fresh strawberries on the side
• Enjoy with coffee or afternoon tea

Storage

Room temperature

Keep in an airtight container for up to 24 hours if the weather is cool.

Refrigerator

Store for up to 4 days. Bring to room temperature before serving for best texture.

Freezing

Freeze sliced bars for up to 2 months. Thaw overnight in the fridge.

Nutrition

• Calories: 385 kcal
• Carbohydrates: 42g
• Protein: 5g
• Fat: 22g
• Saturated fat: 13g
• Sodium: 120mg

Nutrition values are estimates and may vary.

FAQs