1 pt. strawberries
1 (6 oz.) pkg. semi-sweet chocolate chips
2 tsp. Crisco shortening

Remove any dirt from strawberries with a paper towel. If you have to rinse them, do this the day before you dip them. Must be completely dry and at room temperature. Leave hulls on.

Line jelly roll pan with foil. Place in freezer. Melt chocolate chips, stir in shortening. Hold berry by stem and dip one at a time into chocolate to cover about 2/3 of berry. Shake gently to release extra chocolate and brush lightly across rim of cup.

Place on its side onto foil-lined pan. If chocolate gets too thick, reheat. Let stand at room temperature at least 1 hour or up to 24 hours.