Process the freeze-dried strabwerries until a powder forms. It's ok if a few larger pieces remain - they'll be delicious!
Add white chocolate to a medium bowl. Heat the cream in a small saucepan set over medium heat (you can microwave it, too). Watch it carefully though - this is not a lot of cream, so it will heat quickly! Pour the cream over the white chocolate, allowing the chocolate to melt.
Add the vanilla and the strawberry powder to the chocolate. Stir to combine and completely melt the chocolate.
Cover with plastic and refrigerate 2 hours, or until the mixture is set, firm, and gives some resistance when you try to scoop it.
Once the mixture is ready, use a cookie scoop or spoon and roll mixture into balls.
Melt both dark and white chocolate wafers in separate bowls. Dip each ball into the chocolates, and drizzle with the different chocolate, to create contrast. Top with sprinkles quickly - the candy coating dries fast!
Allow truffles to dry and store in a lidded container until ready to enjoy. You can choose to refrigerate if you like, although this will likely impact the quality of the candy coating (the chocolate may sweat). I haven't refrigerated them, since I opt to make the truffles the day I plan to serve them. If you do, comment below and let me know how they turn out!