Add the freeze-dried strawberries to a food processor. Process until the strawberries are pulverized into a fine powder. Measure out 2 tablespoons of the powder for topping the strawberry truffles at the end and use the rest for the truffles (approximately 6 tablespoons). Set aside.
Add 1 1/2 cups white chocolate chips and the butter to a large heat-proof bowl. Set aside.
Add the heavy cream to a small saucepan. Heat over low heat until the cream simmers. Be sure to not let the cream boil.
Pour the hot cream over the white chocolate chips and butter. Let sit for 2-3 minutes to soften the chocolate chips.
Then, stir the mixture until the white chocolate chips have melted and the mixture is smooth.
Add the dried strawberry powder to the white chocolate mixture. Stir until combined.
Cover the bowl and then refrigerate for 2-3 hours, until the strawberry white chocolate mixture is firm.
Line a baking sheet with parchment paper, wax paper, or a silicone baking mat.
Use a tablespoon to scoop out the strawberry white chocolate ganache. Roll the ganache into small balls and then place on the prepared baking sheet. Refrigerate for an additional hour.
Add the remaining 1 cup of white chocolate chips and coconut oil to a microwave-safe bowl. Microwave at 50% power in 30-second increments, stirring in between each set, until the white chocolate is melted and smooth. Do not over cook as the chocolate will burn. This should take about 60-90 seconds total.
Dip the strawberry truffles into the melted white chocolate and tap off any excess chocolate. Place back on the baking sheet and sprinkle with the remaining 2 tablespoons of strawberry powder, if desired.
Let the chocolate strawberry truffles set completely before serving.