Preparation Steps

• Preheat oven to 350°F. Grease a 9x13 inch pan. In a large bowl, beat cake mix, milk, eggs, and oil on medium speed for 2 minutes until smooth. Pour into pan and bake 28 to 32 minutes or until a toothpick comes out clean. Cool completely.
• Crush the freeze-dried raspberries. Reserve 0.25 cup for garnish and set aside; keep 0.5 cup for mixing into the cake crumbs.
• Crumble the cooled cake into a large bowl to fine crumbs. In a separate bowl, stir together cream cheese frosting, raspberry jam, and lemon zest (if using). Add the frosting mixture and 0.5 cup crushed raspberries to the cake crumbs; mix until the mixture holds together when pressed.
• Chill the mixture for 20 minutes to firm up. Scoop into about 30 portions (roughly 1 tablespoon each), roll into smooth balls, and place on a parchment-lined sheet. Freeze for 15 minutes.
• Melt white chocolate wafers with coconut oil in a microwave-safe bowl at 50% power in 30-second bursts, stirring between each, until smooth. Keep the chocolate just warm, not hot.
• Dip each chilled ball into the melted white chocolate using a fork, letting excess drip off. Set on parchment. Before the coating sets, dust with the reserved crushed raspberries and add sprinkles if desired.
• Let set at room temperature 15 minutes or refrigerate until firm. Serve chilled or at cool room temperature.
• Storage: Refrigerate in an airtight container up to 5 days, or freeze up to 1 month.