1. Rinse strawberries; pat dry. Line 2 baking sheets with waxed paper. Fit 2 pastry bags with small writing tips.
2. Melt milk-chocolate chips with shortening, and the white wafers separately, according to package directions.
3. Dip half of strawberries in milk chocolate, holding strawberries at stem end and dipping to cover two-thirds of berry. Allow excess chocolate to drip off; place berries on waxed-paper-lined baking sheets to cool. Repeat with remaining strawberries and white coating.
4. Scrape remaining coatings into pastry bags. (If chocolate is hardening, reheat briefly over simmering water.) Pipe milk-chocolate squiggles on white-dipped strawberries. Repeat with white coating on milk-chocolate-dipped strawberries. Let chocolate harden.