In a food processor, crush the Oreos into a fine crumble. Add softened cream cheese and process until a smooth dough is formed. Transfer to the fridge for 20 minutes to firm up.
Clean and trim the strawberries.
Once the dough is firm begin assembling the truffles. Pinch off about 2 tablespoons of dough and flatten into a disc in your hand. Place a trimmed strawberry in the middle, pinch the dough around and roll into a ball. Place the now filled truffles on a parchment lined baking sheet or plate and place in the freezer for 20 minutes to firm up.
Dip frozen truffles into the melted white chocolate to coat and place on a wire rack. Dust with freeze dried strawberries and return to the fridge until ready to serve.