Preheat the oven to 350°F and line a baking sheet with parchment paper.

Spread the cake mix powder onto the prepared baking sheet and bake for 5 minutes.

Remove from the oven and allow it to cool completely on a wire rack.

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.

Fold in the freeze-dried strawberries until fully combined.

Cover the dough with plastic wrap and 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 place the dough onto the sheets.

Roll each into smooth balls and allow them to expand for about 15 minutes.

Melt the vanilla melting wafers using a double boiler or microwave on a low setting.

Dip each dough ball into the melted wafers and place onto the lined baking sheet.

Sprinkle the crushed freeze-dried strawberries on half of the truffles before the coating dries.

Melt the red candy melts in microwave safe piping bags and drizzle onto the remaining truffles.

Allow to set completely before serving.