Line a baking sheet or the counter with parchment or wax paper. Ensure your strawberries are completely dry before beginning to prevent any water from ruining them.
Place the chocolate in a microwave-safe bowl. Microwave at 50% power in 30-second intervals, stirring in between, until almost melted. Remove from microwave and stir until the chocolate is melted and smooth.
Dip each strawberry into the melted chocolate, turning to coat all sides. Allow any excess chocolate to drip off before placing the coated strawberries on the prepared baking sheet. Repeat with the remaining strawberries.
Refrigerate the strawberries for 5-10 minutes, or until the chocolate has hardened.
While the chocolate is hardening, melt the white chocolate using the same method as the milk chocolate. Transfer the melted white chocolate into a pastry bag or a zip-top bag, then cut a small piece off the tip of the bag. Drizzle the melted white chocolate back and forth over the strawberries.
Refrigerate the strawberries until the white chocolate is firm. Store the chocolate covered strawberries in the refrigerator until ready to serve.