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Strawberry Shortcake Bark

Strawberry shortcake bark with swirled dark and white chocolate and crunchy shortcake crumbs. This no-bake bark is studded with fresh strawberry pieces and crushed freeze-dried berries for a bright, candy-like finish.
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Prep Time 20 minutes
Chill 1 hour
Total Time 1 hour 20 minutes
Servings: 16 pieces
Course: Dessert
Cuisine: American
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

Chocolate bark base
  • 12 oz dark chocolate Use a good melting chocolate bar or chips.
  • 2 tbsp butter or coconut oil Helps the chocolate set with a smoother snap.
  • 4 oz white chocolate Drizzle for the marbled stripe effect.
  • 1 cup fresh strawberries Dice small for even topping bites.
  • 1 cup shortcake or vanilla pound cake Crumbled for shortcake texture.
  • 0.25 cup freeze-dried strawberries Crush for bright specks and extra flavor.
  • 1 pinch sea salt Balances sweetness.

Equipment

  • 1 sheet pan

Method
 

Prepare the pan
  1. Line a baking sheet with parchment paper. This prevents sticking and makes it easy to lift off the set bark.
Make the dark chocolate layer
  1. Melt the dark chocolate with butter or coconut oil, then spread it in a thin, even layer on the lined baking sheet. Keep it smooth so the bark sets with a clean, flat surface.
Swirl in the white chocolate
  1. Drizzle the melted white chocolate in stripes over the dark chocolate. Swirl together with a toothpick for a marbled effect with visible ribbons.
Add the toppings
  1. Scatter diced fresh strawberries, shortcake crumbs, and freeze-dried strawberry pieces over the chocolate. Cover the surface so every broken piece has toppings.
Season
  1. Sprinkle a pinch of sea salt over the top. The salt highlights the chocolate and fruit flavors as the bark chills.
Chill and set
  1. Refrigerate for at least 1 hour until completely set. The surface should look firm and no longer glossy.
Break and store
  1. Break into irregular pieces and store in an airtight container in the refrigerator. Keep portions chilled for the best snap and topping texture.

Notes

For the cleanest swirls, drizzle the white chocolate while it’s still fluid and work quickly before it thickens. Refrigerate leftovers up to 5 days; freezing isn’t recommended because fruit toppings can soften. If you need a dairy-free version, use coconut oil and dairy-free chocolate for a straightforward swap.