Rinse the strawberries under cool running water and gently pat dry with paper towels. Smooth the green tops around each berry.
Place the berries on clean paper towels and allow to finish air drying for at least 30 minutes.
Fill a double boiler with about 1 to 2 inches of water and bring to a gentle simmer over medium low heat. Place two-thirds of the white chocolate chips in the top of the double boiler and stir continuously until completely melted.
Remove the bowl of the double boiler from the pan and place on a kitchen towel. Cool for 3 to 4 minutes, then add in the remaining chocolate chips, stirring until the chocolate is completely melted and smooth.
Hold each strawberry as close to the top as you can and dip into the melted chocolate, allowing a little of the red berry to show. Gently shake off any excess, then lay on a baking sheet lined with parchment paper or wax paper.
When all the berries have been dipped, drizzle a little of the remaining chocolate on top to create a design if you like.
Allow the dipped strawberries to sit at room temperature until the chocolate is set and firm. Serve immediately, or refrigerate in a single layer in an airtight container.
No double boiler? No problem! As a substitute use a heatproof mixing bowl on top of a pot of simmering water — just make sure the bottom of the bowl doesn't touch the water.
Get creative! Drizzle melted semi-sweet chocolate to create white and dark chocolate swirled strawberries.
Or, dip white chocolate strawberries in melted dark chocolate, allowing a little of the white to show at the top, to create tuxedo strawberries.