1. Preheat oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.

2. In a mixing bowl, combine flour, sugar, baking powder, and salt. Add butter, eggs, milk, vanilla, and strawberry puree. Mix until smooth.

3. Pour batter into the prepared pan and bake for 25–30 minutes or until a toothpick inserted comes out clean.

4. Let cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

5. In a bowl, beat softened butter for the frosting. Gradually add powdered sugar, then mix in strawberry puree and vanilla. Beat until smooth and fluffy.

6. Once cake is cool, crumble it into a large bowl until you get a coarse texture.

7. Add the frosting to the cake crumbs a little at a time, mixing until it holds together but isn’t overly sticky.

8. Roll about 1 tablespoon of the mixture into balls and place on a parchment-lined baking sheet.

9. Chill the truffles in the refrigerator for 30–60 minutes to firm up.

10. Melt the white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth.

11. Dip each chilled truffle in the melted chocolate, letting the excess drip off before placing it back on the baking sheet.

12. Garnish with sprinkles or crushed strawberries while the coating is still wet. Chill again for 30 minutes to set.

13. Serve and enjoy!