Wash the strawberries and pat them dry thoroughly with paper towels; moisture on the surface will cause the chocolate to seize or slip.

Line a flat baking sheet with parchment paper or a silicone baking mat.

Place the white chocolate melting wafers in a dry, microwave-safe glass bowl.

Heat the chocolate in 30-second intervals at 50% power, stirring between each interval until the texture is smooth and fluid.

Hold a strawberry by the green hull and submerge approximately two-thirds of the fruit into the melted white chocolate.

Allow excess chocolate to drip off the tip for 3 seconds, then immediately dip the bottom one-third of the chocolate-coated area into the blue sanding sugar.

Place the finished strawberry onto the prepared baking sheet.

Repeat the dipping process for all remaining fruit.

Transfer the baking sheet to a refrigerator and chill for 30 minutes or until the chocolate coating has reached full crystallization.