In a medium saucepan, bring 1 cup of heavy cream to a gentle simmer over medium heat, stirring occasionally.

Pour the hot cream over 8 ounces of chopped high-quality white chocolate in a heatproof bowl. Let it sit for 2 minutes, then stir until smooth.

Fold in ½ cup of crushed freeze-dried strawberries into the ganache until evenly distributed.

Cover ganache with plastic wrap and refrigerate for 2-3 hours until firm.

Use a small cookie scoop or spoon to portion out 1-inch balls of the ganache. Roll each into smooth truffles.

Melt an additional 8 ounces of white chocolate in a microwave-safe bowl at 20-30 second intervals until smooth.

Dip each truffle into the melted white chocolate and let excess drip off before placing back on a lined sheet.

Sprinkle crushed freeze-dried strawberries over each truffle while the coating is wet, then chill until set.