Wash and dry your strawberries. Dry well, because you do not want a wet spot on the strawberry messing up the way the chocolate attaches! As you dry each strawberry, gently pull up the greens into a bunch. Set each clean and dry strawberry down on a clean surface.
Prepare a cookie sheet with parchment paper.
In a glass dish, add 2 cups of chocolate callets and 2 tablespoons of shortening. Warm the chocolate in the microwave carefully. For the first round in the microwave, set the microwave at 50% power and 90 seconds. Stir well, then heat again with the microwave at 50% power and 30 seconds. Repeat a few more times if necessary, stirring in between each round in the microwave. The chocolate is done when it is smooth when stirring. If a few tiny chocolate lumps are all that's left, don't heat again, but stir until the heat from the other chocolate gently melts these lumps and the chocolate is completely smooth.
One at a time, grab a strawberry by the green bunch at the top and carefully dip into the chocolate (leave small area near green bunch chocolate-free). Set each strawberry down on the parchment paper, separated slightly from other strawberries so they don't attach together. Repeat until all the strawberries are covered in chocolate.
If desired, you can add embellishments like sprinkles, white chocolate, or butterscotch. For white chocolate or butterscotch drizzles, melt a small amount of these accent chocolates 30 seconds at a time at 50% power (like when melting the Belgium chocolate above, but start with less time). Dip a spoon in the chocolate and drizzle over the strawberries in any desired pattern.
Pop cookie sheet into the fridge for about 15 minutes, or until chocolate is set and hardened.