Preheat your oven to 350°F (175°C). Bake the vanilla cake according to the package instructions. Once baked, let it cool completely in the pan for about 30 minutes.

Transfer the cooled cake to a large mixing bowl. Crumble it into fine crumbs, resembling sand.

Mix 3/4 cup of strawberry frosting into the crumbled cake until it reaches a dough-like consistency.

Form the mixture into balls of about 1-2 inches in diameter and place them on a parchment-lined baking sheet. Refrigerate for at least 30 minutes.

In a microwave-safe bowl, combine pink candy melts with coconut oil and heat until smooth, about 1-2 minutes.

Dip each chilled truffle into the melted pink candy melts, tapping off any excess before returning to the baking sheet.

While the coating is still wet, sprinkle with desired toppings, and allow to set at room temperature for about 10-15 minutes.

Melt white chocolate or candy melts and drizzle over the set truffles for decoration. Let it harden before serving.