Wash the strawberries and let them dry completely. (If they are still wet, the chocolate will not stick to the berries.)

Melt the white chocolate in a double boiler or in the microwave, stirring it occasionally, until it is smooth and runny.

Pour blue sprinkles into another bowl.

Dip the strawberries in the white chocolate to cover roughly ⅔ of each berry with white chocolate.

Let the excess chocolate drip back into the bowl and wipe away any globs of chocolate at the end of the berry.

Then dip the strawberry into the blue sprinkles to cover roughly the bottom ⅓ of the berry with a blue stripe.

Place the dipped strawberries on a baking sheet lined with waxed paper.

Place the berries, uncovered, in the refrigerator to harden.

Store leftover berries in the refrigerator in a sealed container. Chocolate-covered strawberries are best when eaten within 1 or 2 days of being made.