Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan. Bake the vanilla cake mix according to package instructions for about 25-30 minutes. Cool completely.

Crumble the cooled cake into fine crumbs in a large mixing bowl.

Add the strawberry frosting to cake crumbs, mixing until a moldable consistency is reached.

Fold in the crushed freeze-dried strawberries if using.

Scoop 1-2 tablespoons of the mixture and roll into balls. Place them on a parchment-lined sheet.

Chill truffles for at least 30 minutes or 15 minutes in the freezer until firm.

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

Dip each truffle in melted coating ensuring even coverage. Place back on parchment.

Sprinkle decorations over the coating before it sets.

Drizzle with melted white chocolate for extra flair once pink coating sets slightly.

Let the truffles sit until chocolate drizzle sets. Refrigerate for easier handling.

Serve and enjoy arranged on a platter or stored in an airtight container.