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. Then 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 and you get a dough consistency.

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.

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 until smooth and even with your hands.

Allow them to expand for about 15 minutes.

Prepare a double boiler to melt the vanilla melting wafers on the stovetop over low heat or use a microwave safe bowl to microwave on a low setting for 30 seconds increments, stirring between each time, until fully melted.

Dip the dough balls into the melted vanilla wafers and place the coated balls onto the lined baking sheet.

Sprinkle the crushed freeze-dried strawberries on top of half of the prepared truffles.

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

Allow to set completely before serving. Enjoy!