For the Truffle Filling:

1. Prepare the Crumbs:
   • In a large bowl, combine the crushed shortbread cookies and freeze-dried strawberry powder (or finely chopped fresh strawberries). Stir to combine.
2. Make the Creamy Center:
   • Add the softened cream cheese, powdered sugar, and vanilla extract to the cookie-strawberry mixture. Mix until fully combined and smooth.
3. Add Heavy Cream:
   • Gradually add the heavy cream to the mixture and stir until the dough is smooth and easy to roll into balls. If the mixture is too thick, add a little more cream, 1 teaspoon at a time.
4. Shape the Truffles:
   • Roll the mixture into 1-inch balls, placing them on a baking sheet lined with parchment paper. Once all truffles are shaped, refrigerate them for about 30 minutes to firm up.

For the Coating:

5. Melt the White Chocolate:
   • In a microwave-safe bowl, melt the white chocolate with the coconut oil or vegetable shortening (if using). Heat in 20-second intervals, stirring between each, until smooth and fully melted.
6. Coat the Truffles:
   • Dip each chilled truffle into the melted white chocolate, ensuring it is fully coated. Use a fork or skewer to remove the truffle from the chocolate, allowing any excess to drip off. Return the coated truffle to the parchment-lined baking sheet.
7. Garnish the Truffles:
   • While the white chocolate coating is still soft, sprinkle each truffle with crushed freeze-dried strawberries, shortbread crumbs, or edible glitter for extra decoration.
8. Set the Coating:
   • Let the truffles sit at room temperature for a few minutes to set, then refrigerate them for another 15-20 minutes until the chocolate is fully hardened.
9. Serve and Enjoy:
   • Once set, your Strawberry Shortcake Truffles are ready to serve! Enjoy these delightful bite-sized treats that are perfect for any occasion!