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Break the strawberry cake apart into crumbs and mix with the cream cheese frosting before refrigerating for at least 2 hours.
Scoop into 1 tablespoon sized balls and roll quickly before refrigerating a second time.
Melt the chocolate disks in a microwave safe bowl in 30 second increments until completely smooth then dip the cake balls on a fork and quickly tap off the excess chocolate and place on a parchment paper lined baking mat.
Use the excess chocolate to place in a ziplock bag, snip a tiny edge off the bag and pipe chocolate in a zig zag pattern on the cake balls before garnishing with sanding sugar.