Preheat your oven to 350°F (175°C). Prepare a 9x13 inch baking pan and bake the vanilla cake mix according to the package instructions. Once baked, allow the cake to cool completely in the pan for about 30 minutes.

Once the cake is completely cooled, transfer it to a large mixing bowl. Use your hands or a fork to crumble the cake into fine crumbs.

Add 3/4 cup of strawberry frosting to the crumbled cake in the bowl. Mix thoroughly until the mixture is moldable and resembles play-dough.

Line a baking sheet with parchment paper. Scoop out 1 to 2 tablespoons of the truffle mixture and roll it into smooth balls.

Refrigerate the truffles on the baking sheet for at least 30 minutes.

In a microwave-safe bowl, combine the pink candy melts and a teaspoon of coconut oil. Heat in the microwave in 30-second intervals until smooth.

Once the truffles are firm, dip each truffle into the melted pink candy coating.

While the coating on the truffles is still wet, sprinkle your desired toppings.

Once the pink coating has set slightly, drizzle some melted white chocolate over the top.

Serve your Strawberry Shortcake Truffles and store properly.