Bake the vanilla cake according to package directions in a 9x13-inch pan. Let it cool completely to room temperature, about 1 hour.

Crumble the cooled cake into a large mixing bowl using your hands until it resembles fine crumbs with no large chunks remaining.

Fold in the diced strawberries and vanilla frosting, mixing until the mixture holds together when pressed. If too dry, add frosting 1 tablespoon at a time. If too wet, refrigerate for 20 minutes.

Roll the mixture into 24 balls, about 1.5 tablespoons each, placing them on a parchment-lined baking sheet. Refrigerate for at least 2 hours or freeze for 30 minutes until very firm.

Melt the white chocolate wafers in a microwave-safe bowl in 30-second intervals, stirring between each, until completely smooth. Add pink gel coloring one drop at a time until you reach your desired shade.

Dip each lollipop stick tip about 1/2 inch into the melted coating, then insert it halfway into a chilled cake ball. Return to the fridge for 15 minutes to set the connection.

Dip each pop into the melted coating, letting excess drip off by gently tapping your wrist against the bowl edge. Rotate slowly to ensure even coverage.

While the coating is still wet, add sprinkles or decorative touches if desired. Stand the pops upright in a styrofoam block or insert them into an upside-down colander to dry completely, about 30 minutes at room temperature or 15 minutes in the fridge.