Melt the white chocolate in a microwave or bain marie.
Dip each strawberry in the chocolate and sprinkle with hundreds and thousands, then transfer to a sheet of greaseproof paper and leave to set in the fridge for 15 minutes.
To assemble the brochettes, skewer a strawberry onto a Mikado stick, followed by a marshmallow.
Thread another strawberry onto the end of the stick, then stand it upright inside a mini cupcake case. Repeat to form 12 brochettes.