Rinse the strawberries under cool water. Gently pat them dry with paper towels.

Place the strawberries on a clean towel and let them air dry for about 30 minutes to remove all moisture.

Line a baking sheet with parchment paper and set it aside.

In a microwave-safe bowl, place the white chocolate melting wafers.

Microwave the white chocolate for 30 seconds, then stir well. Continue heating in 15-second intervals, stirring each time until fully melted and smooth. If it feels thick, stir in up to ½ teaspoon of coconut oil.

In a separate microwave-safe bowl, repeat the process with the pink chocolate melting wafers.

Hold a strawberry by the stem and dip it into the white chocolate, rotating to fully coat. Shake off any excess chocolate gently.

Place the dipped strawberries on the prepared parchment-lined baking sheet.

Repeat the dipping with half of the strawberries in white chocolate, then dip the remaining strawberries in the pink chocolate.

Allow the strawberries to sit at room temperature for about 10 minutes to start setting up.

Transfer any leftover white chocolate into a piping bag or a zip-top bag, cutting a small corner. Drizzle it over the pink strawberries.

Do the same with the pink chocolate over the white strawberries.

If you're using toppings like nonpareils or sanding sugar, sprinkle them on while the drizzle is still wet.

Let all strawberries sit for 30 minutes at room temperature until they are fully set.

Once set, transfer the strawberries to a clean tray. Store uncovered in the refrigerator until serving.