Preheat your oven to 350°F (175°C). Prepare the vanilla cake mix according to the package instructions and pour the batter into a greased 9x13 inch pan. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan on a wire rack.

Once the cake has cooled, crumble it into fine crumbs in a large mixing bowl. Gradually add the strawberry frosting to the cake crumbs, mixing with your hands until the mixture is moldable. If it feels too dry, add a bit more frosting; if it's too wet, mix in additional cake crumbs.

Scoop out 1-2 tablespoons of the truffle mixture and roll it into smooth balls. Place the rolled truffles on a parchment-lined baking sheet and refrigerate for at least 30 minutes or freeze them for 15 minutes to firm up.

In a microwave-safe bowl, combine the pink candy melts and a teaspoon of coconut oil. Heat in the microwave for 30 seconds, then stir. Continue heating in 15-second intervals, stirring after each, until completely melted and smooth.

Remove the chilled truffles from the refrigerator. Using a fork, dip each truffle into the melted pink candy coating, allowing the excess to drip off. Place the coated truffles back onto the parchment-lined sheet.

While the coating is still wet, sprinkle crushed freeze-dried strawberries on top of the truffles. Once the pink coating sets, melt white chocolate and drizzle it over the truffles.

Let the truffles set completely at room temperature for about 30–45 minutes or refrigerate for 10–15 minutes. Serve and enjoy!