In a small saucepan over medium heat, cook the chopped strawberries until they break down and most of the moisture evaporates—about 5–7 minutes. Stir occasionally and mash the berries with a spoon. You should be left with a thick paste. Let cool slightly.

In a heatproof bowl, combine white chocolate and butter. Microwave in 30-second intervals (or use a double boiler), stirring between each, until melted and smooth. Stir in the cooled strawberry paste, vanilla extract, and salt. Mix until fully incorporated.

Cover and refrigerate the mixture for at least 1 hour or until firm enough to scoop. The texture should be similar to a soft ganache.

Using a small scoop or spoon, roll the mixture into balls. Coat each truffle in powdered sugar, crushed freeze-dried strawberries, or dip in melted chocolate for a smooth shell. Place on a parchment-lined tray and chill again until set.