Preheat your oven to 350°F (175°C). Prepare the vanilla cake mix according to package instructions in a 9x13 inch pan. Let it cool for about 30 minutes.

Crumble the cooled cake into fine crumbs using your hands or a fork until it resembles coarse breadcrumbs.

Add 3/4 cup of strawberry frosting to the crumbled cake mixture and mix by hand until well combined and holds together.

Scoop 1-2 tablespoons of the mixture and roll into bite-sized balls. Place on a parchment-lined baking sheet and refrigerate for 30 minutes.

Melt the pink candy melts with 1 teaspoon of coconut oil in a microwave-safe bowl, stirring in 30-second intervals until smooth.

Dip each chilled truffle into the melted pink candy until fully coated. Let excess chocolate drip off before placing back on the baking sheet.

While the coating is wet, sprinkle your desired decorative toppings over each truffle and let sit until the coating sets.