Prepare the strawberry cake mix according to the package instructions. Bake as directed, then let the cake cool completely at room temperature.

Line a baking sheet with parchment paper and set aside.

Once the cake is fully cooled, crumble it into a large mixing bowl. Add the softened cream cheese and mix together by hand (this is easiest) or with a sturdy spoon until fully combined and smooth. Stir in ¾ cup of the crushed Golden Oreos.

Scoop and roll the mixture into 1–2 tablespoon-sized balls. Place them on the prepared baking sheet.

Freeze the balls for 20 minutes to firm up.

Melt the white chocolate in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth.

Using a fork, dip one ball at a time into the melted chocolate, turning to fully coat. Let any excess chocolate drip off, then place back onto the parchment-lined sheet. Working quickly (the chocolate sets very fast), sprinkle with the remaining crushed Golden Oreos and crushed freeze-dried strawberries. Repeat with remaining balls.

Let sit at room temperature until the chocolate has fully hardened, about 10 minutes.