Use a dry soft bristle art brush dipped in gold luster dust to cover five of the white-dipped strawberries. Apply 3-4 coats of the dust to intensify the gold color. Heat 3 ounces of semisweet chips in the microwave until melted. Transfer to a piping bag and snip a small hole in the end. Starting at the cap portion of the berry, pipe melted chocolate in a looping crisscross motion, traveling toward the point of the strawberries. Repeat with remaining gold berries. Let stand until set, about 10 minutes. Transfer each berry to a cupcake liner.