AHello! So I have made chocolate covered strawberries numerous times without fail, but this last time I made them, the next morning all the strawberry juice had oozed out and made a nasty mess. Some we're on top of cupcakes and broke the frosting. What would cause this. I did them same as I always have.

Is it possible that the fruit was over ripe or of a different variety? The other point being, that it might be safer to coat the strawberries in chocolate, and place on cupcakes or a cake at the last minute.  Avoid leaving them coated overnight, as strawberries have a very high water content. Good luck next time! Hope this helps!

Here is a picture of something I pinned on Pinterest that I'm planning to do myself.  I think this would be cleaner, nicer looking and heat-wave friendly!  Hope it helps you!  I don't plan on serving it this way, so I will cut the bottoms to sit flat on a plate.  I'm also thinking chocolate/almond butter combo or nutella

Theresa

Chocolate covered strawberries do not have a huge shelf life...after you dip them, if you refrigerate them overnight, you will have ooze.    I dip the day of the order.    They are the absolute last thing I do.   They will last longer if they are not refrigerated.