Go Back

Strawberry Shortcake Bark

Strawberry shortcake bark is a no-bake chocolate bark with swirled dark-and-white chocolate, then studded with fresh strawberry pieces, shortcake crumbs, and freeze-dried strawberry crunch. It sets in about 1 hour in the fridge for easy break-apart pieces and a candy-like snap.
Print Recipe Pin Recipe
Prep Time 20 minutes
Rest time (chill) 1 hour
Total Time 1 hour 20 minutes
Servings: 16 pieces
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Chocolate bark base
  • 12 oz dark chocolate Use chopped chocolate for easier melting.
  • 2 tbsp butter or coconut oil Helps thin the melted chocolate for a smooth spread.
  • 4 oz white chocolate For the stripes and drizzle.
  • 1 cup fresh strawberries Dice for visible fruit pieces.
  • 1 cup shortcake or vanilla pound cake Crumble for shortcake-like texture.
  • 0.25 cup freeze-dried strawberries Crush for extra strawberry flavor and crunch.
  • 1 sea salt Sprinkle a pinch to balance sweetness.

Equipment

  • 1 sheet pan

Method
 

Set up the pan
  1. Line a sheet pan with parchment paper to keep the chocolate bark from sticking and to make lifting easy.
Melt and spread dark chocolate
  1. Melt dark chocolate with butter or coconut oil until smooth, then spread it in a thin, even layer on the parchment.
Create the marbled swirl
  1. Melt white chocolate and drizzle it in stripes over the dark chocolate, then swirl together using a toothpick for a marbled effect.
Add toppings
  1. Scatter fresh strawberries, shortcake crumbs, and freeze-dried strawberry pieces over the chocolate so the toppings are evenly distributed.
Season and chill
  1. Sprinkle with sea salt, then refrigerate for at least 1 hour until completely set.
Break and store
  1. Break into irregular pieces and store in an airtight container in the refrigerator for best texture.

Notes

Pro tip: spread the dark chocolate thinly so the bark snaps cleanly, and don’t skip the toothpick swirl—use a light hand so the marbling stays visible. Refrigerate up to 5 days in an airtight container; freezing isn’t recommended because toppings can soften. For a dairy-free swap, use coconut oil and dairy-free white chocolate if available.