RECIPE PREP: Prepare the boxed cake mix according to package instructions. Transfer the cake to a metal rack and let it cool completely.

1. Add freeze dried strawberries to the bowl of a food processor. Pulse for about 20 seconds, or until they become fine crumbs.
2. Crumble the prepared cake into a large bowl. Add in the freeze dried strawberry powder. Mix briefly to blend. Add softened whipped cream cheese to the bowl. With a rubber spatula, gently mix the ingredients until a dough forms.
3. Line a baking tray with parchment paper. Scoop out 48 (1-tablespoon-sized) portions of dough. Between the palms of your hands, roll them into smooth spheres. Arrange them on the prepared tray. Freeze for 30 minutes (or refrigerate for 1 hour). Re-roll the chilled balls to further smooth out the sides. Return them to the freezer.
4. Heat the white chocolate candy coating according to package directions. (I’ll usually put them into a microwave-safe bowl, like a glass Pyrex measuring cup, and microwave at 30-second intervals until chocolate has melted.)
5. Line a second tray with parchment paper. Remove 5 cake balls from the freezer at a time. Dip each sphere into the melted chocolate. Tap off excess. Place them onto the freshly-lined tray. Garnish with drizzles of white chocolate, freeze-dried strawberry crumbs, or candy sprinkles before the chocolate shell coating sets. Let the truffles set completely. Store in an airtight container.