Place the freeze dried strawberries in a blender or food processor and blend until it’s turned into fine dust.  Remove any large pieces of seeds.  Set aside.

In a microwave safe bowl, add 1/3 cup heavy whipping cream, butter and 8 ounces of the white chocolate.

Heat in 30 second intervals, stirring after each interval, until the mixture is fully melted.

Stir in the freezer dried strawberries, vanilla extract and butter.

Cover and refrigerate until the mixture is firm (1-2 hours).

Remove from the refrigerator and shape into 1″ balls. Place on wax paper and place in the freezer for 30 minutes.

Heat the remaining 8 ounces of white baking chocolate and 2 tablespoons of heavy whipping cream in a small bowl and microwave for 2 minutes, stirring every 30 seconds until completely melted.

Dip truffles into melted white chocolate and place on a baking sheet lined with wax paper. Top with the sprinkles before the chocolate sets.

Place the truffles in the refrigerator to harden. Then the truffles are ready to serve and enjoy!