Preheat oven to 200°F (90°C) for warming the strawberries before coating.

Rinse the strawberries gently and pat them dry with a paper towel to remove excess moisture.

Melt the white chocolate in a double boiler or in a microwave-safe bowl in 30-second increments, stirring between each interval, until smooth.

Dip each strawberry into the melted white chocolate, coating about 3/4 of the strawberry, and place on a parchment-lined baking sheet.

Refrigerate the chocolate-covered strawberries for at least 30 minutes to set the chocolate.

Serve chilled, garnished with fresh mint leaves if desired, and enjoy within 24 hours for optimal freshness.