Preheat your oven to 350°F (175°C). Grease a 9x13 inch pan. Prepare your vanilla cake mix according to the package instructions. Pour batter and bake for 25-30 minutes.

Once cooled, break the cake into fine crumbs in a large mixing bowl.

Mix strawberry frosting with the cake crumbs until it resembles moldable dough.

Optionally fold in crushed freeze-dried strawberries.

Roll the mixture into uniform balls, about 1-2 tablespoons each, and place on a parchment-lined baking sheet.

Refrigerate the truffles for at least 30 minutes or freeze for 15 minutes.

Melt pink candy melts with coconut oil in a microwave-safe bowl until smooth.

Dip each chilled truffle in the melted coating and place on the baking sheet.

Before the coating sets, add decorations or sprinkles on top.

Drizzle melted white chocolate over the truffles once the pink coating has set slightly.

Let the truffles sit until the coating is fully set. Store in an airtight container.