Imagine this: the rich, sweet scent of melting chocolate mingling with the fruity tang of ripe strawberries, all wrapped up in a fluffy, golden biscuit. That’s the magic of Chocolate-Covered Strawberry Biscuit Bombs. The first time I pulled these little beauties from the oven, my kitchen was filled with a smell that could make anyone weak at the knees—like a cross between a bakery and a chocolate shop (seriously, you could bottle it). I remember standing there, halfway between anticipation and impatience, watching the chocolate ooze out the sides just a bit—couldn’t resist sneaking a taste before they’d even cooled. That’s the kind of moment where you pause, take a deep breath, and just smile, because you know you’ve stumbled onto something truly special.

This recipe’s roots go way back for me. When I was knee-high to a grasshopper, my grandma used to make the most irresistible chocolate-dipped strawberries every Valentine’s Day. Fast forward to a rainy weekend, when I was craving that nostalgic combo but wanted something a little more playful (and, let’s face it, easier). That’s when these Chocolate-Covered Strawberry Biscuit Bombs were born. They’re dangerously easy, yet every bite feels like pure, nostalgic comfort—like a warm hug disguised as a dessert.

My family couldn’t stop sneaking them off the cooling rack (and honestly, who can blame them?). Even my “not a dessert person” uncle went back for seconds. These are the kind of treats that disappear fast at potlucks, make the perfect sweet surprise for your kids, and will definitely brighten up your Pinterest dessert board. I wish I’d discovered this shortcut years ago, because they’re now a staple for family gatherings and gifting. After testing (and taste-testing… all in the name of research, of course) this recipe more times than I can count, I can say with confidence: you’re going to want to bookmark this one. It’s the kind of recipe that just feels right for any occasion, big or small.

Why You’ll Love These Chocolate-Covered Strawberry Biscuit Bombs

There’s something downright magical about these Chocolate-Covered Strawberry Biscuit Bombs, and I’m not just saying that because I’ve made—and devoured—dozens of them. Here’s why you’ll be hooked after just one bite:

• Quick & Easy: These come together in less than 30 minutes! You barely need more than a bowl, a baking sheet, and five humble ingredients. Perfect for last-minute cravings or unexpected company.
• Simple Ingredients: No need to hunt down fancy stuff—just grab refrigerated biscuit dough, chocolate chips, strawberries, a touch of butter, and a pinch of sugar. Odds are, you’ve already got everything in your kitchen.
• Perfect for Every Occasion: Whether you’re whipping these up for a Mother’s Day brunch, a Valentine’s Day treat, or a random Tuesday night when you need a pick-me-up, they fit right in. They also look gorgeous on a dessert platter (hello, holiday parties and potlucks).
• Crowd-Pleaser: Kids, grown-ups, picky eaters—everyone I’ve shared these with has raved about them. They’re bite-sized, so they disappear fast (sometimes before they even hit the table).
• Unbelievably Delicious: Imagine the best parts of a chocolate-dipped strawberry and a fluffy biscuit, all in one gooey, decadent bite. The contrast of melty chocolate, juicy fruit, and tender dough is next-level comfort food.

What sets these apart from every other dessert bomb out there? It’s the balance—the buttery biscuit dough becomes the perfect pocket for that luscious chocolate and fresh berry. I tested different chocolates (dark, milk, and even white), played with rolling techniques, and honestly, nothing beats the classic combo. There’s no complicated folding or chilling, and no mixer required. Plus, if you’re like me and sometimes get a little impatient, you’ll love how forgiving this recipe is—even if the chocolate peeks out a little during baking, they’re still absolutely irresistible.

But the real magic is emotional: this is the kind of dessert that makes you slow down and savor. It’s comfort food, but a little lighter, a little fresher, and a lot more fun. Whether you’re impressing guests with minimal effort or just treating yourself after a long day, these biscuit bombs have your back. Trust me, you’ll be making them on repeat.

What Ingredients You Will Need

This recipe is all about keeping things simple and letting each ingredient shine. You only need five main things, and I bet you’ve got most of them on hand already. Each one plays an important role, creating that show-stopping combo of flavor and texture.

• Refrigerated biscuit dough (1 can, about 16 oz/450 g): The shortcut hero! I usually reach for Pillsbury Grands, but any flaky-style biscuit dough works. This gives you that buttery, tender bite without having to mix or knead from scratch.
• Fresh strawberries (about 8–10 medium, hulled and quartered): Look for berries that are bright red, firm, and fragrant. If strawberries aren’t in season, you can swap in thawed frozen berries (just pat them very dry) or even raspberries for a tangy twist.
• Chocolate chips (1 cup/170 g, semi-sweet or dark): I love Ghirardelli or Guittard for a rich chocolate hit, but you can use whatever brand you like. Mini chips melt a little faster and spread more evenly, but regular chips work too. Milk chocolate is sweeter, dark adds a grown-up edge.
• Unsalted butter (2 tablespoons/28 g, melted): This helps the biscuit bombs turn golden and gives them that irresistible, slightly crisp crust. You can swap for coconut oil if you’re dairy-free.
• Granulated sugar (2 tablespoons/25 g): A quick sprinkle before baking gives a hint of crunch and sweetness. For a little sparkle, try coarse turbinado sugar. If you want to keep things lower in sugar, you can skip or use a sugar substitute like monk fruit.

Optional extras and swaps:

• Vanilla extract (½ teaspoon/2.5 ml): Add a drop to your melted butter for a hint of warmth.
• Sea salt flakes: Sprinkle on top for a sweet-and-salty finish (trust me, it’s amazing).
• White chocolate chips: For a twist, swap out half the chocolate for white chips or drizzle melted white chocolate on top after baking.
• Gluten-free biscuit dough: If you need a gluten-free option, use your favorite refrigerated gluten-free biscuit dough.
• Vegan swaps: Use vegan biscuit dough (like Immaculate Baking Co.), dairy-free chocolate, and coconut oil instead of butter.

If you want to sneak in something extra, a few chopped nuts or a smear of strawberry jam in each bomb won’t hurt (I’ve tried both, and they’re delicious). The main thing is to keep it fun, simple, and delicious!

Equipment Needed

You don’t need much to make these Chocolate-Covered Strawberry Biscuit Bombs—just a few basics (and probably nothing you don’t already have):

• Baking sheet: A standard-size rimmed baking sheet works best. If you don’t have one, any oven-safe tray will do.
• Parchment paper or silicone baking mat: For easy clean-up and to stop sticking. You can use lightly greased foil in a pinch.
• Small bowl: For melting butter and, if you like, tossing berries with a tiny bit of sugar.
• Basting brush: For brushing melted butter on top (or just use a spoon if you don’t have one—done it plenty of times).
• Sharp knife: For hulling and quartering strawberries.
• Measuring cups and spoons: Optional, but handy if you want to be precise (I eyeball sometimes and it still comes out tasty!).

I’ve baked these on everything from a fancy gold baking sheet to a well-loved pizza pan—just watch the bottoms if your pan runs hot. If you want to reheat leftovers, a toaster oven works wonders. Maintenance tip: parchment paper is your best friend here, especially if the chocolate leaks out a little (it happens). For budget-friendly options, dollar store baking sheets totally work. These biscuit bombs don’t need a lot of fuss—just a little love and a hot oven!

How to Make Chocolate-Covered Strawberry Biscuit Bombs

1. Prep your oven and pan:
   
   Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat—this makes clean-up a breeze and stops any chocolate from sticking.
2. Prep the strawberries:
   
   Hull (remove those green tops) and quarter 8–10 medium strawberries. Set them on a paper towel and gently pat dry—juicy berries are wonderful, but too much juice can make the biscuit bombs soggy.
   
   Tip: If your berries are a little tart, toss them with a teaspoon of sugar for extra sweetness.
3. Get your biscuit dough ready:
   
   Pop open a 16 oz (450 g) can of biscuit dough. Separate the dough into individual biscuits (usually 8). If they’re thick, gently flatten each one into a circle about 3.5–4 inches (9–10 cm) wide. A little flour on your hands helps prevent sticking.
   
   Warning: Don’t overwork the dough, or it’ll get tough!
4. Fill ’em up:
   
   Place 2–3 strawberry quarters and about 1 tablespoon (15 g) of chocolate chips in the center of each biscuit round. Don’t overstuff—if you do, they might burst open (learned that the hard way).
5. Seal and shape:
   
   Carefully pull the edges of the dough up and over the filling, pinching tightly to seal. Roll gently in your hands to make a smooth ball, seam side down.
   
   Tip: If any dough tears, just patch it up! A little imperfection only makes them more charming.
6. Butter and sugar finish:
   
   Brush the tops with 2 tablespoons (28 g) of melted unsalted butter. Sprinkle with 2 tablespoons (25 g) of sugar (or turbinado for crunch).
7. Bake:
   
   Space the biscuit bombs 2 inches (5 cm) apart on your prepared baking sheet. Bake for 14–17 minutes, or until golden and puffed. The tops should be shiny, and you might see a little chocolate peeking out (that’s a good sign).
   
   Sensory cue: The kitchen will smell like a chocolate-strawberry wonderland when they’re ready.
8. Cool (if you can wait):
   
   Let the biscuit bombs cool on the pan for 5 minutes—just enough time for the chocolate to set slightly, but they’ll still be gooey inside.
   
   Warning: The centers are hot! Don’t burn your tongue (I’ve done it, oops).
9. Enjoy:
   
   Serve warm for the full gooey experience, or at room temperature if you’re packing them for later.

Honestly, the hardest part is not eating them all straight off the tray. If a little chocolate leaks out, just call it “extra caramelized” and no one will mind. These are meant to be a little rustic and a whole lot of fun!

Cooking Tips & Techniques

Over the years (and many batches), I’ve picked up a few tricks for foolproof Chocolate-Covered Strawberry Biscuit Bombs. Here’s what I’ve learned—sometimes the hard way:

• Don’t overfill the dough: It’s tempting to cram in extra strawberries or chocolate, but too much filling makes it hard to seal and can cause leaks. Less is more—trust me.
• Pinch the seams well: Use your fingertips to really press the dough closed, then roll gently to smooth. If you see a gap, patch it with a pinch of dough.
• Dry the berries: Patting them dry keeps the inside from getting soggy. If you’re using frozen berries, thaw and dry them thoroughly.
• Bake on the middle rack: This helps them cook evenly. Too close to the bottom and they might burn; too high and they won’t brown as nicely.
• Watch the last few minutes: Ovens can be unpredictable. Check at 14 minutes—if the tops are golden and the bottoms lift easily, they’re done.

Common mistake? Not sealing the bombs enough. I’ve had a few “exploding” biscuit bombs—still tasty, but a little messy. If the chocolate leaks, just scoop the crispy bits off the parchment and snack on them (no shame).

If you’re multitasking (like wrangling kids or making dinner), prep your filling ahead—chop the berries, portion out the chocolate, and have the butter melted. Assembly goes quick that way. For consistent size, use a cookie scoop to portion the chocolate and berries.

For an extra glossy top, brush with a touch more butter after baking. If you want a crispier finish, sprinkle coarse sugar before baking. And if you like a gooey center, eat them warm—if you prefer a firmer filling, let them cool completely. Either way, they’re delicious!

Variations & Adaptations

One of the best things about Chocolate-Covered Strawberry Biscuit Bombs is how easy they are to customize. Here are some fun twists and tested swaps:

• Triple Berry Bombs: Mix in raspberries or blueberries with your strawberries for a berry medley. Great in summer when berries are everywhere.
• Nutella-Stuffed: Swap chocolate chips for a teaspoon of Nutella or any chocolate-hazelnut spread. It gets super gooey and rich!
• Gluten-Free & Dairy-Free: Use gluten-free biscuit dough (several brands make them), dairy-free chocolate chips, and coconut oil instead of butter for a completely allergy-friendly treat. I’ve made these for friends who can’t have gluten, and they turned out just as good.
• White Chocolate & Macadamia: Try white chocolate chips and a few chopped macadamia nuts for a tropical twist.
• Lemon-Zest Variation: Stir a little grated lemon zest into the melted butter before brushing—adds a bright zing that pairs perfectly with berries and chocolate.

If you’re using an air fryer, reduce the baking time to 8–10 minutes at 350°F (175°C)—they get extra crispy! For a mini version, cut each biscuit in half and use smaller pieces of chocolate and berry. And for a more decadent finish, drizzle with melted chocolate or dust with powdered sugar after baking.

Allergy swaps? SunButter works in place of chocolate for nut allergies, and coconut oil or vegan butter for dairy issues. The possibilities are endless—don’t be afraid to play around and make them your own. My favorite twist is the Nutella-stuffed version. It’s a little messier, but oh so worth it!

Serving & Storage Suggestions

These Chocolate-Covered Strawberry Biscuit Bombs are best served warm, when the chocolate is melty and the biscuits are soft. Pile them up on a pretty plate or cake stand for a wow-worthy centerpiece—they look especially cute dusted with powdered sugar or drizzled with extra melted chocolate.

For parties, arrange them in cupcake liners for easy grabbing. They pair wonderfully with a glass of cold milk, hot coffee, or even a bubbly rosé if you’re feeling fancy. For a full dessert spread, serve alongside a fresh fruit salad or vanilla ice cream.

Leftovers (if you have any!) keep well in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days. To reheat, pop them in a toaster oven or regular oven at 300°F (150°C) for 5–7 minutes—just enough to warm the center without drying them out. You can also microwave for 10–15 seconds, but the texture is best from the oven.

Pro tip: If you make a double batch, freeze the unbaked, filled biscuit bombs on a tray, then transfer to a zip-top bag. Bake straight from frozen, adding 2–3 extra minutes—perfect for surprise guests or midnight cravings. The flavor actually deepens after a day, as the chocolate and strawberry meld into the biscuit. So go ahead, stash a couple for “later”—if you can resist!

Nutritional Information & Benefits

Each Chocolate-Covered Strawberry Biscuit Bomb (based on a batch of 8) has roughly:

• Calories: 170
• Total Fat: 7g
• Saturated Fat: 4g
• Carbohydrates: 25g
• Sugar: 10g
• Protein: 2g

The strawberries add a little vitamin C and fiber, while the chocolate brings antioxidants (so you can call this “almost healthy,” right?). If you use dark chocolate, you’ll get a touch more nutrition. For gluten-free or dairy-free diets, just swap the dough and chocolate as needed—easy peasy. Allergens to watch: wheat (gluten), dairy (butter and chocolate), and possibly soy, depending on your chocolate brand.

From a wellness perspective, these biscuit bombs are an occasional treat, but they’re lighter than many bakery desserts and made with real fruit. A little indulgence is good for the soul—especially when it’s this tasty!

Conclusion

There’s a reason Chocolate-Covered Strawberry Biscuit Bombs have become a go-to dessert in my kitchen. They’re quick, easy, and deliver that perfect mix of gooey chocolate, juicy berry, and fluffy biscuit in every bite. Plus, with only five ingredients, you don’t have to plan ahead or break the bank. I love how you can customize them with whatever you have on hand, making them perfect for any occasion, big or small.

Honestly, these are the kind of treats that make people smile—whether you’re sharing them with friends, family, or just enjoying a quiet moment with a cup of coffee. Give them a try, and don’t be afraid to put your own spin on the recipe. I’d love to hear how you make them your own—share your creations, tips, or questions in the comments below! Life’s too short not to enjoy a little chocolate and strawberry magic, so go ahead, treat yourself. You deserve it!

Frequently Asked Questions

Can I make Chocolate-Covered Strawberry Biscuit Bombs ahead of time?

Yes! You can assemble the bombs up to 1 day in advance, cover them tightly, and keep in the fridge. Bake them fresh for the best texture and oozy chocolate.

Can I use other fruits instead of strawberries?

Absolutely. Raspberries, blackberries, or even banana slices work well. Just make sure to pat them dry to prevent soggy dough.

How do I prevent the biscuit bombs from bursting open?

Don’t overfill, and pinch the dough seams tightly. If a little chocolate escapes, just call it “extra caramelized”—they’ll still taste great!

Can I freeze biscuit bombs?

Yes! Freeze unbaked, filled bombs on a tray, then transfer to a bag. Bake from frozen, adding a couple extra minutes to the baking time.

What’s the best way to reheat leftovers?

Pop them in a toaster oven or oven at 300°F (150°C) for 5–7 minutes. This keeps the biscuit fluffy and the chocolate melty. Microwave works too, but the texture is softer.

Chocolate-Covered Strawberry Biscuit Bombs

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• Author: David
• Total Time: 25 minutes
• Yield: 8 biscuit bombs 1x

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Description

These easy 5-ingredient dessert bombs feature gooey chocolate and juicy strawberries wrapped in fluffy biscuit dough. Quick to make and irresistibly delicious, they’re perfect for any occasion and sure to be a crowd-pleaser.

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Ingredients

Scale 1x2x3x

• 1 can (16 oz) refrigerated biscuit dough (e.g., Pillsbury Grands)
• 8–10 medium fresh strawberries, hulled and quartered
• 1 cup (6 oz) semi-sweet or dark chocolate chips
• 2 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar
• Optional: 1/2 teaspoon vanilla extract
• Optional: Sea salt flakes for sprinkling
• Optional: White chocolate chips for variation

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Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. Hull and quarter the strawberries. Pat dry with a paper towel.
3. Open biscuit dough and separate into 8 biscuits. Flatten each into a 3.5–4 inch circle.
4. Place 2–3 strawberry quarters and about 1 tablespoon chocolate chips in the center of each biscuit round.
5. Pull edges of dough up and over filling, pinching tightly to seal. Roll gently into a ball, seam side down.
6. Brush tops with melted butter and sprinkle with sugar.
7. Arrange biscuit bombs 2 inches apart on the baking sheet.
8. Bake for 14–17 minutes, until golden and puffed.
9. Cool on the pan for 5 minutes before serving. Enjoy warm or at room temperature.

Notes

Don’t overfill the dough to prevent bursting. Pat berries dry to avoid soggy biscuits. For gluten-free or vegan, use appropriate biscuit dough and chocolate. You can prep ahead and bake fresh, or freeze unbaked bombs for later. Serve warm for gooey centers, or at room temperature for firmer filling.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Cuisine: American

Nutrition

• Serving Size: 1 biscuit bomb
• Calories: 170
• Sugar: 10
• Sodium: 340
• Fat: 7
• Saturated Fat: 4
• Carbohydrates: 25
• Fiber: 1
• Protein: 2

Keywords: chocolate, strawberry, biscuit bombs, easy dessert, 5-ingredient, quick, kid-friendly, party, potluck, baking