Place the strawberries in a food processor, and process until pureed. Strain the mixture through a fine mesh strainer to remove the seeds. This will yield just about 1/4 cup. If you have more, save it for ice-cream or freeze it for a refreshing glass of water with lemon.

Melt the white chocolate chips using a double broiler or microwave in 20-30 second intervals, stirring in between each interval to prevent overheating. Stir in the cream until smooth.  Add in ¼ cup strawberry puree and mix until well blended. Cover the bowl and chill in the refrigerator for 4 hours.

When chilled, scoop out balls of the strawberry cream and place each onto wax paper.

Next, melt the pink chocolate chips using a double broiler or microwave in 20-30 second intervals, stirring in between each interval. Insert a wooden skewer into a strawberry ball and carefully twirl in the pink chocolate letting the excess  drip away.  Place back onto the wax paper and sprinkle with sparkly sprinkles. Repeat with remaining strawberry cream balls.

When completed cooled, place on a pretty platter, or package them for delivery.

If you are storing these little beauties, do so in the fridge in an airtight container for up to a week. Serve at room temperature.

Truffles can be frozen for up to 2 months.