Rinse strawberries; pat dry. Line 2 baking sheets with waxed paper. Fit 2 pastry bags with small writing tips.
Melt milk-chocolate chips with shortening, and the white wafers separately, according to package directions.
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.
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.