Line a large baking sheet with parchment paper or a silicone mat. Crush 1/2 cup of the freeze-dried strawberries into small pieces and set aside for topping.
Melt the white chocolate in a microwave-safe bowl in 20-second intervals, stirring thoroughly between each burst, until completely smooth and fluid. This should take 60-80 seconds total.
Transfer about 1/2 cup of the melted white chocolate to a small bowl. Stir in the pink food coloring until evenly tinted, adjusting the color intensity to your preference.
Pour the plain white chocolate onto the prepared baking sheet and spread into a rectangle about 1/4-inch thick using an offset spatula.
Drizzle the pink chocolate over the white layer in random ribbons. Use a butter knife or skewer to swirl through both colors with 3-4 gentle strokes, creating a marbled pattern without over-mixing.
Immediately sprinkle the crushed freeze-dried strawberries and remaining whole small berries over the surface, followed by the flaky sea salt. Gently press the toppings into the chocolate.
Tap the baking sheet firmly on the counter 5-6 times to smooth the surface and release air bubbles. Refrigerate for 15-20 minutes until completely set and firm to the touch.
Break the bark into irregular pieces using your hands or a sharp knife. Store in an airtight container with parchment paper between layers.
