Preheat your oven to 350°F (175°C). Prepare the vanilla cake mix according to the package instructions. Pour batter into a 9x13-inch pan and bake until a toothpick comes out clean. Cool completely.

Crumb the cooled cake into fine crumbs in a large mixing bowl, achieving a sandy texture without large lumps.

Mix in strawberry frosting with your hands until moldable. Optional: fold in crushed freeze-dried strawberries or crushed vanilla wafers.

Scoop 1-2 tablespoon portions and roll into smooth balls. Place on a parchment-lined baking sheet.

Refrigerate for 30 minutes or freeze for 15 minutes until firm.

Melt the pink candy melts with a small amount of coconut oil in a microwave-safe bowl until smooth.

Dip each chilled truffle into the melted pink chocolate, allowing excess to drip off.

While the coating is still wet, sprinkle desired toppings over the truffles.

Melt white chocolate and drizzle over the coated truffles using a fork or piping bag.

Once the white chocolate has set, serve or store in an airtight container.