Prepare the strawberries by rinsing them and patting them dry thoroughly with a paper towel. Leave stems intact for easy dipping.

To melt the chocolate, use either the microwave or double boiler method. For the microwave method, place chocolate in a microwave-safe bowl and heat in 30-second intervals, stirring between each, until fully melted and smooth. For the double boiler method, place a heatproof bowl over a saucepan with simmering water (without touching the water) and stir until the chocolate melts. Stir in coconut oil or shortening for a glossier finish.

Hold a strawberry by the stem and dip it into the melted chocolate, twisting slightly to coat evenly. Let excess chocolate drip off before placing it on a parchment-lined baking sheet.

If adding toppings, sprinkle or dip the strawberries while the chocolate is still wet.

Allow the chocolate to set by letting the strawberries sit at room temperature for 15–20 minutes. For faster setting, refrigerate them for about 10 minutes.

Enjoy immediately or store in the refrigerator for up to 24 hours. For best results, serve fresh, as strawberries can release moisture over time. To prevent condensation, avoid covering them in an airtight container; instead, store them lightly covered with wax paper.