Pat the diced strawberries dry with paper towels, pressing gently to remove as much moisture as possible. Set aside on a clean towel while you prepare the base.
In a medium bowl, beat the softened cream cheese with an electric mixer until smooth and fluffy, about 1 minute. Add the powdered sugar and vanilla extract, beating until fully combined with no lumps.
Fold the dried strawberry pieces into the cream cheese mixture using a spatula until evenly distributed. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or until firm enough to scoop.
Line a baking sheet with parchment paper. Using a small cookie scoop or tablespoon, portion the chilled mixture and roll between your palms to form 1-inch balls. Place on the prepared sheet.
Freeze the rolled truffles for 15 minutes to firm them up before dipping. This prevents them from falling apart in the warm chocolate.
Melt the white chocolate with coconut oil in a microwave-safe bowl in 20-second intervals, stirring between each burst, until completely smooth. Let cool for 2 minutes.
Using a fork or dipping tool, dip each truffle into the melted chocolate, letting excess drip off. Return to the parchment-lined sheet.
While the coating is still wet, sprinkle with freeze-dried strawberry powder if using. Refrigerate for 15 minutes until the chocolate is fully set.
Transfer the truffles to an airtight container with parchment between layers. Keep refrigerated until 10 minutes before serving for the best texture.
