In small saucepan, melt white chocolate and shortening (or coconut oil) over low heat, stirring frequently. Remove from heat and divide chocolate into four narrow, deep dishes or glasses.

Reserve one dish of the white chocolate. In the second dish, add one drop of pink food coloring. In the third dish add 2-3 drops of the food coloring, and in the fourth dish add 4-5 drops of food coloring. Stir each dish of chocolate until color is completely blended.

Carefully dip 4-5 strawberries into each melted chocolate color, ensuring that all sides are coated with chocolate. Place on prepared cookie sheet.

Once all strawberries have been dipped in the colors, place the cookie sheet in the refrigerator to cool and chocolate to set, at least 30 minutes.

Once chocolate has hardened, serve immediately or store in airtight container in the fridge for up to 3 days.