Place the white chocolate chips in a heatproof bowl.
In a small saucepan over medium heat, melt the butter and add the heavy whipping cream. Bring to a gentle simmer.
Pour the hot cream mixture over the white chocolate and let it sit for 1-2 minutes. Stir until smooth.
Add the strawberry extract, vanilla extract, and pink food coloring. Mix well until fully incorporated.
Cover the bowl with plastic wrap and refrigerate for 1-2 hours until the mixture is firm enough to roll.
Scoop out small portions of the mixture and roll them into truffle-sized balls using your hands.
Roll each truffle in powdered sugar to coat evenly.
Serve immediately or store in an airtight container in the refrigerator until ready to enjoy.
