Line a baking sheet with parchment paper and rinse the strawberries under cool water, then pat each one completely dry with a paper towel, leaving no visible moisture.

Let the strawberries sit at room temperature for 15 minutes so no condensation forms once they are near the warm chocolate.

Melt the semisweet chocolate in a heatproof bowl set over a pan of barely simmering water, stirring until smooth, then remove from the heat and let it cool for 2 minutes.

Hold each strawberry by the stem and dip it into the chocolate, twisting gently to coat about three quarters of the berry, leaving the top red.

Let the excess chocolate drip off for a few seconds, then set the strawberry stem side up on the lined baking sheet.

Melt the white chocolate the same way and drizzle it across the dipped strawberries with a spoon, then scatter sprinkles over the wet drizzle immediately.

Let the strawberries set at room temperature for 20 minutes, or until the chocolate feels firm and dry to a light touch.