Preheat your oven to 350°F. Grease a 9×13 inch baking pan and prepare your vanilla cake mix according to the instructions. Bake until a toothpick comes out clean. Let cool on a wire rack.

Crumble the cooled cake into fine crumbs in a large mixing bowl, ensuring there are no large chunks to achieve a smooth texture.

Mix in 3/4 cup of strawberry frosting until the mixture becomes moldable, adding more frosting if needed to ensure a consistent, moist texture.

Shape the mixture into 1-2 tablespoon-sized balls and place on a lined baking sheet. Refrigerate for at least 30 minutes to firm up.

Melt the pink candy melts in a microwave-safe bowl, stirring every 30 seconds. Add coconut oil for a thinner consistency if desired.

Dip each truffle into the melted pink chocolate using a fork, ensuring it’s fully coated, and let excess chocolate drip off.

While the coating is still wet, decorate with freeze-dried strawberries or sprinkles. Let them set for about 10-15 minutes at room temperature.

Melt some white chocolate and drizzle it over the truffles for a decorative touch. Let them finish setting.

Let the truffles sit until the white chocolate has hardened. Store in an airtight container before serving.