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Strawberry Shortcake Bark

Strawberry shortcake bark with swirled dark and white chocolate, then studded with fresh strawberry, shortcake crumbs, and crushed freeze-dried berries. A no-bake method that sets in the fridge for a crisp, candy-like snap with marbled chocolate swirls.
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Prep Time 20 minutes
Chill time 1 hour
Total Time 1 hour 20 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Chocolate base
  • 12 oz dark chocolate
  • 4 oz white chocolate
  • 2 tbsp butter or coconut oil
  • 0.06 sea salt pinch
Strawberry and shortcake toppings
  • 1 cup fresh strawberries diced
  • 1 cup shortcake or vanilla pound cake crumbled
  • 0.25 cup freeze-dried strawberries crushed

Equipment

  • 1 sheet pan

Method
 

Make the chocolate bark base
  1. Line a sheet pan with parchment paper. Spread melted dark chocolate in a thin, even layer using a spatula for uniform thickness.
  2. Drizzle melted white chocolate in stripes over the dark chocolate. Swirl together with a toothpick just enough to create marbled streaks.
  3. Scatter diced fresh strawberries, shortcake crumbs, and crushed freeze-dried strawberry pieces over the chocolate. Keep the toppings even so every piece has a mix of fruit and cake.
  4. Sprinkle a pinch of sea salt over the top for contrast. Refrigerate for 1 hour until completely set.
Break, store, and serve
  1. Break the set bark into irregular pieces by hand. This keeps the swirls and crumb layers looking varied.
  2. Store the pieces in an airtight container in the refrigerator. For best texture, let sit 5 minutes at room temperature before eating.

Notes

Pro tip: dice the fresh strawberries very small and pat them dry so they don’t add excess moisture that can soften the snap. Store in the refrigerator in an airtight container up to 5 days; freezing is not recommended for best texture. Dietary swap: use dairy-free dark chocolate and coconut oil to keep it dairy-free while maintaining the same no-bake method.