Preheat your oven to 350°F (175°C). Prepare a standard muffin tin with egg-shaped silicone molds or use a similarly shaped baking pan.

In a large bowl, mix the vanilla cake mix, eggs, oil, and water until smooth.

Fold in the chopped strawberries gently, being careful not to break them apart too much.

Divide the batter evenly into the prepared molds, filling them about 2/3 full.

Bake for about 15-18 minutes or until a toothpick inserted into the center comes out clean. Let them cool completely before removing from the molds.

While the cakes cool, melt the white chocolate chips in a microwave-safe bowl, using short bursts of heat and stirring in between until fully melted. If desired, add food coloring.

Once the cakes are cool, slice off the tops to create a flat surface for easy assembly.

Spoon a generous amount of whipped cream on top of the flat surface of half of the cooled cakes. Add more chopped strawberries on top of the whipped cream.

Gently place the other half of the cakes on top, like a sandwich, pressing down slightly to adhere.

Dip the top of each cake in the melted white chocolate, allowing excess to drip off. You can coat the sides as well.

Decorate with sprinkles or additional edible decorations as desired.

Let the chocolate set by placing them in the refrigerator for about 30 minutes before serving.