Line a baking sheet with parchment paper or waxed paper and set aside.
Wash and dry the strawberries and dry.
In a microwave safe bowl, melt the white chocolate in 30 second intervals, stirring between each to prevent overheating. Continue until the chocolates are completely melted and smooth, about 1-2 minutes. Don’t overheat or the candy melts will seize up and clump.
Dip a strawberry into the white chocolate almost the top of the strawberry. Allow excess white chocolate to drip off the strawberry into the bowl. Once excess chocolate is off, set on wax paper.
Put the white chocolate covered strawberries in the refrigerator.
Melt the yellow candy melts the same way you melted the white chocolate -- heat in microwave safe bowl in 30 second intervals, stirring between, should only take 1-2 minutes.
Once white chocolate is set, dip the strawberries into the melted yellow candy melts, ⅔ of the way up the strawberry. Let excess drip off.
Set on wax paper, and return to the fridge while melting the orange candy melts.
Melt the orange candy melts. Heat in microwave safe bowl in 30 second intervals, stirring between, should only take 1-2 minutes.
Once the strawberries are set, remove from fridge and dip ⅓ of the strawberry into the candy melt, let the excess drip off, and set on wax paper to set up.
Refrigerate strawberries to allow them to set up before serving.
Covered strawberries will keep in the refrigerator for 1-2 days, but are best served fresh.