Preheat your oven to 350°F. Grease a 9x13 inch pan, then pour in your vanilla cake batter. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Once baked, remove the cake from the oven and allow it to cool completely before proceeding.

Break the cooled cake into pieces and place them into a large mixing bowl. Crumble the cake into fine crumbs.

Add the strawberry frosting to the crumbled cake in the bowl. Mix until well combined and resembles the texture of moldable play-dough.

Scoop portions of the mixture and roll them into 24-30 bite-sized balls. Place each ball on a parchment-lined baking sheet and refrigerate for at least 30 minutes.

In a microwave-safe bowl, combine the pink candy melts and coconut oil. Microwave in 30-second intervals, stirring in between, until melted and smooth.

Dip each chilled truffle into the melted pink chocolate, ensuring it’s well-coated, then place it back on the parchment-lined sheet.

While the coating is still wet, sprinkle with crushed freeze-dried strawberries or sprinkles.

Melt the white chocolate and drizzle it over the truffles after the pink coating has set for about 10-15 minutes.

Allow the truffles to set completely at room temperature before serving.