Preheat the oven to 350°F and line a baking sheet with parchment paper. If you are concerned about using uncooked cake mix, you will need to heat treat the cake mix to get rid of any bacteria before starting.

Once the oven is heated, spread the cake mix powder onto the prepared baking sheet and bake for 5 minutes. Then remove from the oven and allow it to cool completely on a wire rack.

As the cake mix cools, beat the softened cream cheese in a medium mixing bowl until smooth and creamy.

Add the cake mix and fold it into the cream cheese with a rubber spatula. Then mix with the mixer on medium-high speed until fully combined and you get a dough consistency. I like to fold with a spatula first to help avoid a flour mess. But you can also use the stir setting on your mixer. Some are a little faster than others – so just be aware that it could be too quick and cause a mess if you aren’t careful.

Fold in the freeze-dried strawberries until fully combined.

Cover the - dough with plastic wrap and allow it to chill in the refrigerator for 2 hours.

Once chilled, line two baking sheets with parchment paper and use a 1 ½ tablespoon cookie scoop to scoop the dough and place it onto the prepared baking sheets.

Roll each of them into smooth and even with your hands.

Set aside and allow them to expand, about 15 minutes, otherwise you are more likely to experience cracking of the coating.

Prepare a double boiler to melt the vanilla melting wafers on the stovetop over low heat or you can alternatively use a microwave safe bowl and microwave on a low setting for 30 seconds increments, stirring between each time, until fully melted. I prefer the double boiler method as it helps to keep the melted wafers at the right temperature.

Place one dough ball on a fork and dip it fully into the melted vanilla wafers. You can also use chocolate dipping tools, which make the chocolate drizzle off perfectly.

Lift it out and tap the fork gently on the edge of the bowl or pot to help remove any excess coating from the dough ball, then place the coated balls onto the lined baking sheet.

Repeat for the rest of the truffles and space each one 2 inches apart.

Before the chocolate dries, sprinkle the crushed freeze-dried strawberries on top of half of the prepared truffles.

Place the red candy melts separately in small microwave safe piping bags and microwave on a low setting until fully melted.

Cut a small piece of the tip of the piping bags and then drizzle onto the remaining already coated cake truffles.

Allow to set completely before serving. Enjoy!