Made with a homemade strawberry puree, these mini strawberry cakes have crisp, buttery edges and tender, cake like middles. This recipe is easy to make, filled with tons of strawberry flavor and dipped in an indulgent layer of dark chocolate.
Why You'll Love This Recipe
Our chocolate covered strawberry madeleines are made with simple ingredients. Our post provides detailed, step by step directions so that your strawberry madeleines will come our perfect each and evert time you make them.
Strawberry madeleines are the perfect treat to celebrate your next date night or Valentine's Day. This is the perfect recipe to make when you find yourself the mood for an indulgent treat.
- fresh strawberries - you will use fresh berries to make the strawberry puree that goes into the Madeleine batter
- butter - use unsalted butter that has been melted and cooled
- freeze dried strawberries - when crushed up, these make a beautiful garnish and add some additional strawberry flavor to the finished madeleines
- dark chocolate - you will melt the dark chocolate and use as a coating for the finished madeleines
Be sure to see the recipe card for the full list of ingredients and detailed recipe instructions.
Make the strawberry puree and set aside until cool. Once the puree is cool, move on to step 2.
In the bowl of your stand mixer, whisk the eggs and sugar until the mixture is light and fluffy.
Stop your mixer. Add the vanilla and strawberry puree. Mix until just combined.
With your mixer on low speed, slowly drizzle the melted butter into the Madeleine batter. Mix until the butter is just incorporated into the batter.
Once the madeleines have cooled, dip the finished cakes in melted dark chocolate and sprinkle with a bit of freeze dried strawberry.
Gently add your dry ingredients. Mix on low until the flour is just combined with the liquid ingredients.
Hint: Make sure to chill your batter! The completed batter should really chill for at least one hour or up to 24 hours in the refrigerator. The chilling guarantees those crisp, buttery edges and that perfect hump in the middle of the madeleines.
🤓 Expert Tips
Butter That Pan! - be sure to use lots of butter on that Madeleine pan! The last thing that you want after working hard on a recipe are a bunch of madeleines stuck to the pan.
Chill Your Batter - Madeleines come out with the best texture and that perfect hump when the batter has had time to rest in the refrigerator. Chill batter for at least 1 hour and up to 24 hours.
⭐️ Recipe FAQs About
Madeleines are essentially small, shell shaped cakes. They have the same basic ingredients as a cake but because they are baked in the Madeleine pan, they end up with crisp, buttery edges and a cute little hump in the middle.
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Chocolate Covered Strawberry Madeleines
For the Strawberry Puree
- 1 cup fresh strawberries mashed and reduced to ½ cup
For the Madeleines
- ½ cup unsalted butter melted and cooled
- 2 large eggs at room temperature
- ⅔ cup (128g) granulated sugar
- 1 teaspoon vanilla extract
- 1 cup (130g ) all-purpose flour
- 1 pinch sea salt
For the Strawberry Glaze
- 2 tablespoons strawberry juice
- ¼ cup confectioner's sugar
For the Garnish
- 4 ounces dark chocolate for dipping
- 1 tablespoon freeze dried strawberries for garnish crumbled for sprinkling
For the Strawberry Puree
- Rinse and slice strawberries. Add berries to a small saucepan.
- Cook over medium heat until the strawberries are mush and reduced by half.
- Remove the sauce from the heat. Allow to cool completely before moving on to the Madeleine batter.
For the Madeleine Batter
- In a large glass measuring cup, melt ½ cup of butter (save the extra tablespoon for later)
- In a small bowl, combine the flour with the salt.
- Using the whisk attachment of your stand mixer, beat the eggs and sugar on high until light and fluffy. Stop the mixer and add the cooled strawberry puree and vanilla. Mix on low until just combined. Stop the mixer.
- Add the dry ingredients to the egg and sugar mixture. Stir on low until the flour is just combined.
- Keeping your mixer on low, slowly drizzle in the melted, cooled butter. Stir until the butter is mostly mixed in. Stop the mixer and fold the batter by hand 3-4 times until the butter is well mixed together. Be careful not to overmix.
- Cover batter with plastic wrap and chill for at least 1 hour. Batter can be saved overnight or for up to 1 day in the refrigerator.
Time to Bake
- Once the oven is preheated, remove the cold pan from the freezer. Use your tablespoon cookie scoop (or two spoons) to add about 1 tablespoon of batter to each opening in the pan.
- Bake the madeleines for 10-12 minutes. Begin checking for doneness at 10 minutes. The edges should be a darker brown and the middles should bounce back when you poke them.
- Move baked madeleines to a cooling rack and allow to cool for 5-10 minutes before removing them from the pan. Then transfer them out of the pan to the cooling rack to cool completely.
Glazing the Madeleines
- Mash 4-5 strawberries in a mesh strainer and smoosh the strawberries until all of the juice has run through. (should be about 2 tablespoons of juice) You want just the juice here, not the actual pulp of the strawberries.
- In a small bowl combine the strawberry juice and powdered sugar. Whisk until well combined.
- Dip each cooled Madeleine into the fresh strawberry glaze. Move back to the cooling rack and allow the glaze to solidify. I like to keep a piece of parchment paper under the cooling rack for this part - this makes for an easy clean up.
For the Chocolate Dip
- Use a large glass measuring cup to melt 1 cup of chocolate melting wafers. Microwave on high for 30 seconds at a time. Stir after each 30 second cycle. Warm chocolate until it is smooth and ready for dipping.
- Dip each Madeleine half way in the chocolate. Move to a piece of parchment paper to cool. You can sprinkle the chocolate right away with crushed, freeze dried strawberries if desired.
- Once the chocolate has hardened, move cookies to a serving tray or airtight container for storage. Madeleines stay fresh at room temperature for 2-3 days