In a large mixing bowl, combine crushed shortcake cookies and softened cream cheese. Add strawberry extract and mix until fully combined.

Scoop tablespoon-sized portions and roll into balls. Place on a parchment-lined baking sheet and chill for 30 minutes.

Melt pink candy melts in a microwave-safe bowl in 30-second intervals until smooth. Add vegetable oil if desired.

Dip each truffle into melted candy until fully coated. Tap off excess coating and place back on parchment.

Sprinkle with freeze-dried strawberry powder or sprinkles while coating is wet. Let set completely at room temperature or chill for 10–15 minutes.

Serve immediately or store in an airtight container in the refrigerator up to 7 days.