In a medium saucepan over low heat, combine the white chocolate chips and unsalted butter. Stir continuously until smooth and fully melted.

Remove from heat and slowly whisk in heavy whipping cream, strawberry extract, and vanilla extract until well combined. If you desire a pretty pink color, add a drop of pink food coloring.

Pour the mixture into a bowl and cover it with plastic wrap. Refrigerate for at least 2 hours, or until the mixture is firm enough to scoop and shape.

Once the mixture is chilled, use a small cookie scoop or your hands to form small balls (about 1 inch in size).

Roll each truffle in powdered sugar or cocoa powder until well coated.

Place the coated truffles back into the refrigerator for 30 minutes to set.

Enjoy your delicious strawberry truffles!