Prepare the strawberry cake mix according to the package instructions and bake.

When the cake is still hot, add to a large bowl. Add the powdered sugar and mix until the cake mixture holds together.

Use a cookie scoop to form strawberry cake balls, then place them on a parchment paper-lined cookie sheet. Chill for 20 minutes.

In a small bowl or sealed plastic bag, crush the freeze-dried strawberries and vanilla sandwich cookies together until they form a fine, crumbly topping. Set aside.

Melt white chocolate chips in a safe bowl in the microwave in 30 second increments, stirring in between. Dip a lollipop stick into the melted chocolate and insert into each cake ball. Allow them to set before dipping the chilled cake balls fully.

Before the white chocolate coating hardens, sprinkle with the crushed strawberries and cookies. Let them set in a Styrofoam block or cardboard box.