Preheat oven to 350°F. Puree strawberries, reserve 2 tbsp for frosting, use ½ cup for cake. Whisk flour, baking powder, and salt. Cream butter and sugar, add eggs and vanilla, then mix in strawberry puree. Alternate adding flour mixture and buttermilk. Bake in greased 8-inch pan for 25-30 minutes. Cool completely.

Beat cream cheese, butter, powdered sugar, reserved strawberry puree, and salt until thick and smooth. Crumble cake into fine crumbs, fold in frosting until mixture holds together.

Roll into 1-inch balls (24 total), place on parchment-lined sheet, and chill 30 minutes.

Melt white chocolate with coconut oil in the microwave in 30-second bursts, stirring until fluid and glossy.

Dip stick tip in chocolate, insert into a ball, dip whole pop, tap off excess, sprinkle with crushed freeze-dried strawberries, and set in a foam block. Let coating set 15 minutes before serving.