Begin by thawing your cup of fresh strawberries and draining any excess moisture. Use a fork or potato masher to mash the strawberries in a bowl until they're a chunky yet smooth consistency.

In a separate mixing bowl, beat together 8 ounces of cream cheese, ½ cup of powdered sugar, and 1 teaspoon of vanilla extract using an electric mixer. Blend on medium speed until the mixture is smooth and creamy, about 2-3 minutes.

Gently fold the mashed strawberries into the cream cheese mixture using a spatula until evenly distributed.

Sprinkle in the cake crumble and gently mix until just combined, being careful not to overmix.

Cover the bowl with plastic wrap and place it in the refrigerator for 30 minutes to chill.

Once chilled, scoop out a tablespoon of the mixture and roll it into a ball. Place each truffle on a lined baking sheet.

Chill the truffles on the baking sheet for an additional 15 minutes.

In a microwave-safe bowl, combine the 1 cup of white chocolate and 1 tablespoon of chocolate shortening (if using). Melt in the microwave in 30-second intervals, stirring in between until smooth.

Dip each truffle into the melted chocolate, ensuring it's fully coated, then tap off any excess chocolate before returning it to the lined baking sheet.

Allow the chocolate coating to set at room temperature until firm, or refrigerate for about 15 minutes.

Store the truffles in an airtight container in the refrigerator until you’re ready to serve.