Preheat your oven to 350°F (175°C) or according to the cake mix instructions. Prepare a 9x13-inch pan by greasing it lightly, then pour in the vanilla cake mix according to package directions. Bake for about 25-30 minutes until a toothpick comes out clean. Allow to cool completely.

Once the cake has cooled, crumble it into fine crumbs using your hands or a food processor. Transfer crumbs to a large mixing bowl and add strawberry frosting. Mix until well combined and moldable.

For added texture, consider folding in crushed vanilla wafers or freeze-dried strawberries. Adjust amounts as per preference.

Using a cookie scoop, portion mixture into 1-2 tablespoon-sized balls, rolling them into smooth balls. Place on a parchment-lined cookie sheet and refrigerate for at least 30 minutes.

In a microwave-safe bowl, combine pink candy melts and coconut oil/shortening. Microwave in 30-second intervals until smooth, about 1-2 minutes. If too thick, add more coconut oil.

Dip each chilled truffle into the melted pink coating and allow excess to drip off. Use a fork to lift and tap against the bowl's edge.

While the coating is still wet, sprinkle freeze-dried strawberries or desired topping over the truffles.

Place the dipped truffles back onto the parchment-lined baking sheet and let set completely at room temperature for 10-15 minutes.

Melt some white chocolate and drizzle over the set truffles using a fork or piping bag. Allow this to set for 10 minutes.

Once set, serve your Strawberry Shortcake Truffles on a platter at gatherings.