Pat strawberries dry with paper towel.
Place semi-sweet chocolate in heat-safe bowl set over saucepan of barely simmering water for 5 min., or until chocolate can be stirred (Note: Chocolate pieces can retain shapes even when completely melted; stir to loosen. Avoid scorching.)
Holding onto leaves or stems, dip each strawberry into melted chocolate. Let excess chocolate drip back into bowl. Place berries on parchment paper-lined baking sheet. Refrigerate 15 min., or until chocolate hardens.
Place white chocolate into microwaveable bowl. Microwave on MEDIUM power, stirring every 30 sec. for 1 to 2 min. or until smooth and melted. Dip fork into melted white chocolate and drizzle over dipped strawberries to create "stripey" effect. Place berries back in refrigerator 15 min. to set white chocolate.