1/3 cup freeze-dried strawberries, crushed, plus more for garnish
1 1/2 cups strawberry buttercream
12 golden Oreos, crumbled
Lightly spray ice cube tray with cooking spray and set aside.
In a piping bag, warm candy melts in 20-second bursts until smooth. Pipe pink stripes across entire ice cube tray. Place in the refrigerator to set.
In a double boiler over gentle heat, melt chopped chocolate. When smooth, stir in butter. Sprinkle a bit of freeze-dried strawberries into the ice cube tray. Spoon 2 tablespoons of chocolate into each tray, and tilt tray in all directions, allowing chocolate to cover the sides. Set aside for a couple of minutes to allow a candy shell to form, then refrigerate for 5 minutes.
Fill the tray by adding a teaspoon of strawberry buttercream, a tablespoon of freeze-dried strawberries and 1 teaspoon of crumbled golden Oreos in each recess. When finished, pour remaining chocolate over the entire tray. Knock the tray on the countertop to remove air bubbles, and refrigerate for 1 hour until set.