1. Prepare the strawberry filling

1. In a blender or food processor, puree the chopped strawberries until smooth.
2. In a mixing bowl, combine the strawberry puree, powdered sugar, softened butter, and vanilla extract. Mix until a soft dough forms. If the mixture is too sticky, add more powdered sugar, 1 tablespoon at a time.

2. Shape the truffles

1. Scoop about 1 tablespoon of the mixture and roll it into a ball.
2. Place the balls on a baking sheet lined with parchment paper or a silicone mat.
3. Freeze the truffles for 30 minutes, or until firm.

3. Melt the white chocolate

1. In a microwave-safe bowl, melt the white chocolate chips in 30-second intervals, stirring between each interval until smooth.
2. Stir in the coconut oil or shortening for a shinier coating, if desired.

4. Coat the truffles

1. Using a fork or dipping tool, dip each chilled truffle into the melted white chocolate, ensuring it’s fully coated.
2. Let the excess chocolate drip off, then place the truffle back on the lined baking sheet.
3. Immediately sprinkle with sanding sugar or decorative toppings, if using.

5. Set and serve

1. Allow the truffles to set at room temperature or refrigerate them for 15–20 minutes until the coating is firm.
2. Serve chilled or at room temperature.