Rinse strawberries and pat fully dry with paper towels
Line a baking sheet with parchment paper
Melt chocolate (microwave in 20–30 second intervals, stirring each time) or use a double boiler
Hold each strawberry by the stem or leaves and dip into melted chocolate
Rotate to coat evenly, letting excess drip off
Place coated strawberries on the parchment-lined baking sheet
Optional: Sprinkle toppings immediately while chocolate is still wet
Optional: Drizzle with additional melted chocolate using a spoon or fork
Chill until set (about 15–30 minutes)
Serve immediately or store in the refrigerator up to 24 hours in an airtight container