Add the freeze dried strawberries to a food processor and pulse until they form a fine crumb— about 20 seconds.

Crumble the prepared strawberry cake into a large bowl. Add the freeze dried strawberry crumbs, cream cheese frosting, and softened whipped cream cheese. Gently mix until a dough forms.

Scoop out 1 tablespoon sized portions and roll them into smooth balls. Place the truffles on a parchment lined baking sheet and chill them in the freezer for 30 minutes.

When the truffles are chilled, heat the white chocolate candy coating according to the package directions (usually I recommend melting them in a microwave safe bowl at 30 second intervals until melted).

One at a time, dip the truffles into the white chocolate and tap off any excess. Then place the truffle back onto the parchment lined baking sheet. Garnish with sprinkles or freeze dried strawberry crumbs before the white chocolate sets.

Allow the truffles to set completely and then store them in an airtight container in the fridge for up to two days.