Prepare the Strawberry Filling:

• In a small saucepan, combine chopped strawberries and heavy cream over medium heat. Cook until strawberries are soft and the mixture is bubbly, about 5-7 minutes.
• Remove from heat and let cool slightly. For a smoother texture, blend the mixture.

Melt the White Chocolate:

• In a heatproof bowl, place chopped white chocolate. Pour the warm strawberry and cream mixture over the chocolate. Let it sit for 2-3 minutes to melt.
• Stir until smooth and well combined. Add vanilla extract and mix.

Chill the Mixture:

• Cover the bowl with plastic wrap and refrigerate for 1-2 hours or until the mixture is firm enough to scoop.

Form the Truffles:

• Once chilled, use a small cookie scoop or your hands to form small balls (about 1 inch in diameter). Place the balls on a baking sheet lined with parchment paper.
• Freeze the truffles for about 30 minutes to firm up.

Coat the Truffles:

• Melt the white chocolate for the coating in a microwave-safe bowl, stirring every 30 seconds until smooth.
• Dip each truffle into the melted white chocolate, letting any excess drip off. Place them back on the parchment-lined baking sheet.

Add Garnish:

• If desired, sprinkle crushed freeze-dried strawberries or sprinkles on top before the coating sets.

Chill and Serve:

• Allow the truffles to sit at room temperature or refrigerate until the coating is firm. Enjoy!