1. **Bake the Cake:** Preheat your oven to 350°F (175°C). Prepare the strawberry cake mix according to the package directions (combine mix, eggs, water, and oil). Bake in a 9×13 inch pan. Let the cake cool **completely**.

2. **Crumble:** Once cool, crumble the cake into a large bowl. Use your hands to break up any large chunks until you have fine crumbs.

3. **Mix:** Add ½ cup of the strawberry frosting to the crumbs. Mix with a spoon or your hands until the mixture holds together like dough when pressed. (If it’s too crumbly, add more frosting a tablespoon at a time. Do not make it too wet or the balls will be mushy).

4. **Roll:** Scoop about 1 tablespoon of the mixture and roll it into a smooth, tight ball. Place on a baking sheet lined with parchment paper. Repeat until all dough is used.

5. **Chill:** Place the baking sheet in the freezer for 20–30 minutes (or fridge for 1 hour). The balls should be firm but not frozen solid.

6. **Melt Chocolate:** In a microwave-safe bowl, combine the white chocolate wafers and coconut oil. Microwave in 30-second intervals, stirring in between, until completely smooth and melted.

7. **Dip:** Remove a few cake balls from the freezer at a time. Drop a ball into the melted chocolate. Use a fork to roll it around to coat, then lift it out. Tap the fork against the side of the bowl to shake off excess chocolate.

8. **Set:** Place the coated ball back onto the parchment paper. Immediately top with sprinkles before the chocolate hardens.

9. **Serve:** Let the chocolate set completely (about 15 minutes at room temp) before serving.