Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking pan. Bake the vanilla cake mix according to package instructions for about 25-30 minutes until a toothpick comes out clean. Allow to cool completely.

Once cooled, crumble the cake into fine crumbs in a mixing bowl. Gradually add strawberry frosting until a moldable dough consistency is achieved.

Roll the mixture into 24 to 30 balls, about 1 inch in diameter, and place on a parchment-lined baking sheet. Chill in the fridge for at least 30 minutes.

Melt the pink candy melts with a small amount of coconut oil until smooth. Adjust consistency if too thick.

Dip the chilled truffles into the melted pink chocolate and allow excess to drip off before placing back on the baking sheet.

While still wet, sprinkle with freeze-dried strawberries or pink sprinkles for decoration.

Melt white chocolate and drizzle over the set truffles for an elegant finish. Allow to set before serving.