Preheat oven to 325-350℉ (162-175℃). Refer to recipe on cake box for exact temperature depending on your baking pan size.

Combine all cake ingredients in a large bowl except the strawberries. Pour batter into greased/lined pan and transfer into oven. Stick a toothpick in the center of cake to see if it comes out clean 5-7 mins PRIOR to the end of bake time. DO NOT OVER BAKE.

Transfer baked cake into a large stand mixing bowl immediately while it's still hot. Crumble cake on low speed using a paddle attachment until no large pieces remain. You can also use a handheld mixer or crumble slightly cooled cake by hand.

In a small mixing bowl, combine all buttercream ingredients. Stir well until fairly smooth, small lumps is common. Add all the buttercream to the crumbled cake and mix until fully incorporated.

Using a mortar and pestle or food processor, crush 1.2 oz (34g) bag of freeze-dried strawberries. Measure out about 3 tbsp (9g) of the crushed strawberries and mix it directly into your crumbled cake.

Roll cake pops about 30g each or 1¼-inch (3cm) in diameter. Chill cake pops in freezer for 15 mins, then bring them back to room temperature for 10 mins as you melt your candy melts.

Combine strawberry crème and red candy melts in a medium bowl using the microwave in short 15-30 second increments until melted. Sift both the dry milk powder and the remaining crushed freeze-dried strawberries to remove any large flakes or seeds. Add all the dry milk powder, about 6 tbsp (18g) of the sifted freeze-dried strawberries (it should be close to what is left), and oil into the melted candy and stir until smooth. It should be a thin coat-able consistency.

Take cake pops out of the freezer and bring them back to room temperature for 10 mins. Dip cake pop into melted candy melt, making sure it's submerged all the way to the stick. This will help adhere the cake pop and prevent it from falling off the stick.

Holding the stick with one hand, use your other hand to gently tap cake pop until all excess candy melt has dripped off. You want to achieve one even coating. Do not dunk again, as this extra weight may cause your cake pop to detach from the stick. Place into styrofoam block to keep upright until fully dried. Repeat until all cake pops have been dipped. If candy melt starts to thicken, microwave again in short bursts.

Melt green and white candy melts and transfer into small piping/ziplock bags. Draw strawberry designs and shake gently to allow candy melt to dry smoothly.