In a microwave-safe container, melt white chocolate wafers in 20 second bursts, stirring between, until melted. Dip the rims of two quart-sized wide-mouthed mason jars and the tops of each waffle cone into the white chocolate, place sprinkles around the edges. Allow to cool.
Place a scoop of berry swirl ice cream into each waffle cone. Set standing up in an empty mason jar and place in freezer until ready to serve.
In a blender or food processor, combine vanilla ice cream, strawberry syrup, sliced strawberries and as much half-and-half as needed to blend to desired consistency. Puree until smooth and creamy. Transfer into chocolate-dipped mason jars. Top with waffle cones, sprinkles and arrange your favorite toppings on top.
*For an extra-thick shake, use frozen strawberries and omit half-and-half