In your mixer, mix together butter and sugar until creamy. Keep mixing and add in vanilla and sea salt, and then flour.

Once flour is thoroughly incorporated, add half u0026amp; half.

Add strawberries and mix on low, just until well blended. You don’t want to pulverize the strawberries into a powder.

Refrigerate dough for about 30 minutes to chill.

Line a baking sheet with parchment, wax paper, or a silpat mat.

When dough has chilled, melt your white chocolate in the microwave (directions are on package) or over a double boiler. Roll dough into 1 inch balls. Insert a toothpick as and use as a “handle” as you pick up the ball and dunk in white chocolate to coat.

Place on the lined baking sheet at least an inch apart. Once all truffles are created, place the baking sheet in the refrigerator to set chocolate. You can serve these chilled or at room temperature (I like the chilled version better).