Preheat your oven to 350°F (175°C). Prepare a 9x13 inch baking pan by greasing it lightly. Follow the instructions on your vanilla cake mix box, pouring the batter into the pan. Bake until golden and a toothpick inserted in the center comes out clean, about 25-30 minutes. Allow to cool completely.

Crumble the cooled cake into fine crumbs using your hands or a fork.

In a large mixing bowl, combine crumbled cake with 3/4 cup of strawberry frosting. Mix thoroughly until moldable, adding more frosting if necessary.

Use a cookie scoop to portion the mixture into 1-2 tablespoon-sized balls and place on a lined baking sheet. Refrigerate for at least 30 minutes until firm.

In a microwave-safe bowl, combine pink candy melts with coconut oil. Melt, stirring every 30 seconds until smooth.

Dip the chilled truffles into the warm pink chocolate coating, allowing excess to drip off.

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

Melt white chocolate and drizzle over the set truffles for decoration. Let cool completely.