1Cover cookie sheet with waxed paper. Heat white baking chips and 1 tablespoon shortening in 2-quart saucepan over low heat, stirring constantly, until chips are melted.
2For each strawberry, poke fork or toothpick into stem end, and dip three-fourths of the way into melted chips, leaving top of strawberry and leaves uncoated. Place on waxed paper-covered cookie sheet.
3Heat semisweet chocolate chips and 1 teaspoon shortening in 1-quart saucepan over low heat, stirring constantly, until chocolate chips are melted. (Or place chocolate chips and shortening in small microwavable bowl. Microwave uncovered on Medium (50%) 1 minute; stir. Microwave 2 to 3 minutes longer, until mixture can be stirred smooth.)
4Drizzle melted semisweet chocolate over dipped strawberries, using small spoon. Refrigerate uncovered about 30 minutes or until coating is set.