Insert the sticks: Firmly press a wooden stick into the stem end of each dry apple, pushing about halfway for a sturdy handle. Tip: Twist gently as you insert for better grip.

Melt the chocolate: Add white chocolate chips to a microwave-safe bowl. Microwave in 30-second bursts, stirring between each, until smooth. Tip: Stop when a few small chips remain; the residual heat will finish melting them and prevent scorching.

Dip the apples: Holding the stick, dip an apple into the melted chocolate and turn to coat evenly. Let excess drip off while gently twirling. If the bowl is shallow, tilt it and rotate the apple for a cleaner coat.

Coat with strawberry & shortcake: While the chocolate is still wet, roll or sprinkle with crushed freeze-dried strawberries and shortcake/graham crumbs. Press lightly so crumbs adhere without sliding. Pro move: Work over a tray to catch excess and reuse.

Set on parchment: Place coated apples on a parchment-lined baking sheet. If a “foot” of chocolate forms at the base, nudge it back with a spoon before it firms.

Powdered sugar finish: Lightly dust each apple with powdered sugar for a shortcake bakery look. Use a fine-mesh strainer for an even snowfall effect.

Chill: Refrigerate for 30 minutes until the chocolate is set and snappy. Serve chilled or at cool room temperature.