Line a large cutting board or baking sheet with a 9×13-inch piece of parchment paper.
Wash and dry the strawberries well, then cut off the tops, creating a flat surface. Slice each strawberry into thick slices lengthwise and cut off the rounded edges of the outside pieces so they lay flat.
Arrange strawberries on parchment paper in rows, alternating their direction so the triangular end of each strawberry fits into the gaps in the previous row.
Melt the peanut butter in the microwave for 15–20 seconds and spread it into an even layer over the strawberries. Place the board in the freezer for 5 minutes while you prepare the chocolate.
Melt the chocolate and shortening in the microwave in 20-second increments until smooth, stirring well after each interval.
Pour the melted chocolate over the peanut butter and spread it into an even layer. Immediately top with a sprinkle of sea salt and crushed PB&J Strawberry Pop.
Place the board back in the freezer for at least two hours to allow the strawberries to firm up and the chocolate to set.
