Chocolate-Covered Strawberry Cupcake Jars Recipe – Easy Dessert in a Jar

Imagine this: the rich, warm scent of chocolate cake swirling through your kitchen, mingling with the sweet-tart perfume of ripe strawberries. There’s a gentle clink of spoons and the soft pop of Mason jar lids opening—everyone is already leaning in, eyes wide with anticipation. That’s the magic of Chocolate-Covered Strawberry Cupcake Jars. The first time I made these beauties, I was standing in my tiny apartment kitchen, hands dusted with cocoa and a basket of just-picked strawberries by my side. I was instantly hooked. It was the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special (and maybe a little bit dangerous if you’re a dessert lover like me!).

Growing up, chocolate-covered strawberries were reserved for Valentine’s Day or birthdays—always elegant, always a treat. But one rainy Saturday, armed with leftover cupcakes and an urge to make something fun, I tried layering those flavors in a Mason jar. Honestly, I wish I’d stumbled on this years ago! My family couldn’t stop sneaking spoonfuls off the counter (and I can’t really blame them). There’s something about these jars—the swirls of fudgy cake, the juicy berries, the creamy frosting—that delivers pure, nostalgic comfort. They’re dangerously easy to assemble, perfect for gifting, and look like a dream on any Pinterest board.

Whether you’re surprising your kids after school, making a sweet treat for a bridal shower, or just want a little pick-me-up for yourself, these Chocolate-Covered Strawberry Cupcake Jars fit the bill. I’ve tested them more times than I care to admit (in the name of research, of course), and they’ve become a staple for family gatherings and potlucks. Each bite feels like a warm hug—trust me, you’re going to want to bookmark this one. Let’s face it, when dessert comes in a jar, it’s impossible to resist.

Why You’ll Love This Recipe

Over the years, I’ve made my fair share of cupcake jars, but this Chocolate-Covered Strawberry Cupcake Jars recipe stands in a league of its own. There’s a reason friends beg for the recipe and neighbors “just happen” to drop by when they know these jars are in the fridge. Here’s why you’ll find yourself making these again and again:

• Quick & Easy: These jars come together in about 30 minutes—no fancy baking skills required. Perfect for last-minute parties, busy weeknights, or when your sweet tooth strikes.
• Simple Ingredients: You don’t need to hunt down specialty items. Most of what you need is probably already in your pantry or fridge.
• Perfect for Any Occasion: Whether it’s a baby shower, Valentine’s Day, backyard picnic, or a rainy Saturday, these cupcake jars fit right in. They’re great for gifting and travel well (hello, lunchbox treat!).
• Crowd-Pleaser: Kids, grandparents, picky eaters—everyone loves these. I’ve never had leftovers, and that’s saying something!
• Unbelievably Delicious: The combination of moist chocolate cake, juicy strawberries, and rich cream cheese frosting is next-level comfort food. It’s a little bit fancy and a whole lot of fun.

What sets these Chocolate-Covered Strawberry Cupcake Jars apart? I use a trick I picked up from a pastry chef friend: brushing the cake with a touch of strawberry syrup to keep it extra moist and flavorful. The layering isn’t just pretty—it lets each bite hit every note, from fudgy chocolate to fresh fruit. You can make these ahead, too, which is a lifesaver on hectic days.

There’s something so satisfying about grabbing a spoon, digging in, and getting that perfect bite of cake, berry, and frosting. It’s the kind of dessert that makes you close your eyes and savor every second. Whether you’re impressing guests or just treating yourself, these jars turn any moment into a celebration. Honestly, it’s dessert without the stress—what more could you want?

What Ingredients You Will Need

This Chocolate-Covered Strawberry Cupcake Jars recipe keeps things simple, but every ingredient plays a part in building those classic flavors and textures. Here’s what you’ll need to whip up a batch (or two!):

• For the Chocolate Cupcakes:
  • All-purpose flour (120g, about 1 cup) – Light and fluffy texture.
  • Granulated sugar (200g, 1 cup) – Sweetness and moisture.
  • Unsweetened cocoa powder (40g, 1/2 cup) – Rich chocolate flavor. I love Ghirardelli or Hershey’s.
  • Baking powder (1 tsp) & Baking soda (1/2 tsp) – For lift and tenderness.
  • Salt (1/4 tsp) – Balances the sweetness.
  • Large egg (1) – Binds everything together.
  • Whole milk (120ml, 1/2 cup) – Adds moisture (dairy-free milk works, too).
  • Vegetable oil (60ml, 1/4 cup) – Keeps cupcakes super soft.
  • Vanilla extract (1 tsp) – Warmth and depth.
  • Boiling water (120ml, 1/2 cup) – Intensifies chocolate flavor (don’t skip this step!).
• For the Strawberry Layer:
  • Fresh strawberries (225g, 1 1/2 cups, diced) – Juicy and sweet. Organic if you can.
  • Strawberry jam (2 tbsp, optional) – Boosts berry flavor (especially in off-season).
  • Strawberry syrup or simple syrup (2-3 tbsp) – For brushing the cake (keeps it moist and flavorful).
• For the Cream Cheese Frosting:
  • Cream cheese (115g, 4 oz, softened) – Tangy and creamy.
  • Unsalted butter (60g, 1/4 cup, softened) – Adds richness.
  • Powdered sugar (180g, 1 1/2 cups) – Sweet and fluffy.
  • Vanilla extract (1/2 tsp) – For flavor.
  • Pinch of salt – Balances the sweetness.
  • Heavy cream or milk (1-2 tbsp, as needed) – Adjusts consistency.
• For Assembly & Topping:
  • Chocolate chips or melting chocolate (85g, 1/2 cup) – For drizzling or dipping strawberries.
  • Extra whole strawberries – For garnish.
  • Sprinkles, chocolate shavings, or mini chocolate chips – Optional, but fun!
  • 6 Mason jars (8 oz/half-pint size) – Or any small jars you have on hand.

Substitutions & Tips: Swap gluten-free flour for regular if needed. Dairy-free butter and cream cheese work well for allergies. If berries are out of season, use frozen (thawed and patted dry) or try raspberries for a twist. No jars? Use sturdy glasses or small bowls for layering. Trust me, it’ll still taste amazing.

Equipment Needed

• Standard Muffin Pan: For baking the chocolate cupcakes. If you don’t have one, a square baking dish works—just cut the cake to size for layering.
• Mixing Bowls (2-3): For batters and frosting. Any medium and large bowls will do.
• Hand Mixer or Stand Mixer: For smooth, fluffy frosting. A sturdy whisk and elbow grease can work in a pinch.
• Measuring Cups and Spoons: Precision matters with baking, but close estimates work for the syrup and jam layers.
• Rubber Spatula: Great for folding and scraping every bit from your bowls.
• Small Saucepan (optional): For melting chocolate if you want to drizzle or dip strawberries.
• Mason Jars (6, 8 oz): The classic choice for dessert jars. Repurpose old jam jars or mini glass containers—just wash well!
• Piping Bag or Zip-Top Bag (optional): For neat frosting layers. I’ve used a spoon plenty of times, so don’t stress if you don’t have one.

My favorite cupcake pans are nonstick, but I’ve used silicone muffin molds with good results. Keep them clean by soaking in warm water—no more scrubbing burnt-on bits! For the jars, thrift store finds or mismatched containers add charm. Honestly, don’t let the lack of “proper” equipment stop you—this recipe is all about fun and flavor.

Preparation Method

1. Preheat & Prep: Set your oven to 350°F (175°C). Line a standard muffin pan with 6 paper liners (or grease well if you’re skipping liners). Wash and pat dry your strawberries.
2. Mix the Dry Ingredients: In a large bowl, whisk together 1 cup (120g) flour, 1 cup (200g) sugar, 1/2 cup (40g) cocoa powder, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt. Make sure there are no lumps—this helps the cupcakes bake evenly. If your cocoa is clumpy, sift it first.
3. Combine the Wet Ingredients: In another bowl, whisk 1 large egg, 1/2 cup (120ml) milk, 1/4 cup (60ml) oil, and 1 tsp vanilla until smooth and shiny. Pour the wet into the dry mixture and stir until just combined (don’t overmix, or the cupcakes get dense).
4. Add Boiling Water: Carefully pour in 1/2 cup (120ml) boiling water. The batter will be thin—this is good! Stir gently until smooth. The water helps “bloom” the cocoa for deep flavor.
5. Bake: Divide the batter evenly among muffin cups (they’ll be about 2/3 full). Bake for 15–18 minutes, or until a toothpick comes out with a few moist crumbs. If baking as a sheet, check at 20 minutes. Let cool completely (warm cupcakes melt frosting, trust me).
6. Prep Strawberries: Dice 1 1/2 cups (225g) strawberries. If you like, stir in 2 tbsp strawberry jam for extra sweetness and shine. Pat dry with a paper towel to avoid soggy layers.
7. Make Frosting: Beat 4 oz (115g) cream cheese and 1/4 cup (60g) butter until smooth. Gradually add 1 1/2 cups (180g) powdered sugar, 1/2 tsp vanilla, and a pinch of salt. Add 1–2 tbsp heavy cream as needed for a pipeable consistency. Frosting should be creamy, not runny.
8. Melt Chocolate (Optional): In a small saucepan or microwave, melt 1/2 cup (85g) chocolate chips. Dip a few whole strawberries or save for drizzling.
9. Layer the Jars:
   • Break 1 cooled cupcake into chunks and place a layer in the bottom of each jar.
   • Brush with a little strawberry syrup (about 1/2 tbsp per jar)—this keeps the cake moist and ties the flavors together.
   • Add a layer of strawberries (about 2 tbsp), then a swirl of frosting (use a piping bag or spoon).
   • Repeat layers if your jars are tall enough—cake, syrup, berries, frosting—until full.
   • Top with a drizzle of melted chocolate, a whole chocolate-dipped strawberry, or sprinkles.
10. Chill or Serve: Refrigerate jars for at least 30 minutes to let flavors mingle. If you’re in a hurry, they’re delicious right away—just a little messier!

Troubleshooting: Cake too dry? Brush with extra syrup. Frosting too thin? Add more powdered sugar. Berries watery? Blot with a towel. Jars overflowing? No worries, just press down the cake layer gently.

My best tip: Have fun with it! No two jars turn out the same, and that’s half the charm.

Cooking Tips & Techniques

• Don’t Overbake the Cupcakes: Chocolate cake dries out fast. Set a timer for the minimum time and check with a toothpick—moist crumbs are perfect. If you’re using a different pan size, adjust baking time down for mini cupcakes, up for larger cakes.
• Cool Everything Completely: Warm cake melts frosting and makes layers messy. I’ve rushed it before and ended up with a sweet puddle—so let your components cool first.
• Layer with Care: Use a small spoon or offset spatula to spread frosting evenly. If you’re after neat layers, a piping bag makes life easier (but no shame in rustic swirls!).
• Prep Ahead: Make cupcakes and frosting a day ahead to save time. Store unfrosted cupcakes in an airtight container—no fridge needed.
• Keep Strawberries Dry: Excess moisture can make layers soggy. Dice berries just before assembling and blot them with a towel. If using frozen, thaw and drain first.
• Chocolate Drizzle: For a pretty finish, let melted chocolate cool just a bit before drizzling—it won’t melt the frosting that way. Use a fork for thin lines or dip a whole berry for extra drama.
• Customize Your Layers: The fun part is mixing and matching! I’ve used everything from mini marshmallows to crushed cookies in between layers. Just keep the proportions balanced.

I’ve had my share of messy jars (especially when the kids “help”), but honestly, they always taste incredible. If you’re serving a crowd, set up a cupcake jar “bar” and let everyone build their own. It’s interactive, fun, and there’s no wrong way to do it.

And if you’re multitasking—say, prepping dinner while making these—assemble all your components first. That way, it’s just a matter of layering when you’re ready to go. Consistency comes from practice, but even your first batch will wow everyone!

Variations & Adaptations

• Gluten-Free: Swap the flour for a 1:1 gluten-free blend. I’ve used King Arthur’s with great results—no one noticed the difference!
• Vegan/Dairy-Free: Use dairy-free milk, vegan butter, and plant-based cream cheese. Omit the egg or use a flax egg (1 tbsp ground flax + 2.5 tbsp water). The chocolate and strawberry combo shines just as bright.
• Flavor Swaps: Try raspberries, blackberries, or a mix of berries for a twist. Orange zest in the frosting adds a sophisticated touch, and a splash of coffee in the cake deepens the chocolate flavor.
• Different Cooking Methods: No oven? Bake the cake in a microwave mug (about 90 seconds) and layer as usual. It’s not quite the same, but in a pinch, it works!
• Nut-Free & Allergen Adjustments: Double-check your chocolate and jam for nut traces. Use sunflower seed butter frosting if allergies are an issue.
• Personal Touch: I once layered in crushed chocolate cookies for extra crunch—my nephew declared it “the best thing ever.” Don’t be afraid to toss in your favorites!

These jars are endlessly customizable. Add a swirl of whipped cream, a few mini marshmallows, or even a dash of chili powder for a spicy kick. (Hey, adventurous eaters love it!)

Serving & Storage Suggestions

These Chocolate-Covered Strawberry Cupcake Jars are best served chilled or at cool room temperature—straight from the fridge is perfect. I love topping each jar with a chocolate-dipped strawberry or a handful of sprinkles for that “wow” factor. Place jars on a pretty tray with extra spoons for guests to grab and go, or tie a ribbon around each lid for easy gifting.

Pair with a cup of coffee, hot chocolate, or a glass of cold milk for a cozy treat. They’re right at home alongside brunch spreads, tea parties, or as an after-dinner dessert. For a fancier occasion, add a dollop of whipped cream or a drizzle of raspberry sauce just before serving.

Storing leftovers is a breeze—just screw the lids on and refrigerate for up to 3 days. The flavors meld and get even better overnight. If you want to freeze them, leave off any fresh berry garnish and thaw in the fridge before serving (texture may be a bit softer, but still delicious). To reheat, let jars sit at room temp for 10–15 minutes (don’t microwave with metal lids!).

Over time, the cake absorbs the berry juices, making each bite even more luscious. Honestly, I’ve never seen these last long enough to worry about storage, but it’s nice to have a plan—just in case.

Nutritional Information & Benefits

Each Chocolate-Covered Strawberry Cupcake Jar (about 8 oz) contains roughly 350–400 calories, with a balance of carbs, fats, and a small amount of protein. You get a good hit of antioxidants from the cocoa and strawberries, plus a little calcium and vitamin C.

Key ingredients like strawberries offer fiber and vitamin C, while using fresh berries keeps the sugar content lower than heavily processed desserts. For a lighter option, use less frosting or swap in Greek yogurt for some of the cream cheese. This recipe can be gluten-free or dairy-free with simple swaps, making it friendly for most diets.

Potential allergens include dairy, eggs, and wheat. Always double-check labels if you’re cooking for someone with sensitivities. On the wellness side, I love that you can control the sweetness and portion size—dessert in a jar means built-in moderation (unless you go back for seconds, which I fully support!).

Conclusion

Chocolate-Covered Strawberry Cupcake Jars are the kind of treat that makes you smile before the first bite. They’re pretty, portable, and packed with nostalgia—perfect for impressing at parties or just brightening a regular Tuesday. I love how easy they are to adapt for any season or diet, and the layering process is genuinely fun for all ages.

If you’re looking for a dessert that’s as enjoyable to make as it is to eat, this recipe is a must-try. Don’t be afraid to customize with your favorite flavors or add-ins. Honestly, every batch turns out a little different, but always delicious.

I hope these jars bring as much joy to your table as they do to mine. If you try this recipe, leave a comment below—tell me your favorite variation, or how you served them! Share with friends, pin to your favorite dessert board, and keep spreading the cupcake love. Until next time, happy baking and happy spooning!

Frequently Asked Questions

How far ahead can I make Chocolate-Covered Strawberry Cupcake Jars?

You can assemble the jars up to 2–3 days in advance. Just keep them refrigerated and add any fresh berry or whipped cream garnishes right before serving for the best look and taste.

Can I use boxed cake mix for this recipe?

Absolutely! If you’re short on time, a chocolate cake mix works great. Just bake as directed, then follow the assembly steps with the strawberries and frosting.

What size jars should I use?

8 oz (half-pint) Mason jars are ideal. You can also use small glass cups or any container that holds about a cup. Adjust the number of layers based on jar size.

Can I make this recipe gluten-free or dairy-free?

Yes! Use a gluten-free flour blend for the cake and dairy-free alternatives for the milk, butter, and cream cheese. The results are still delicious and crowd-pleasing.

How do I prevent the cupcakes from getting soggy?

Pat strawberries dry before layering and don’t overdo the syrup. If you’re assembling more than a day ahead, keep berries and cake separate until closer to serving time for maximum freshness.

Print