Line an 8×8 baking pan with foil and lightly grease it with nonstick cooking spray. Set aside.
In a saucepan, add the white chocolate chips and butter. Heat over low, stirring constantly, until the mixture is fully melted and smooth. Remove from heat. Do not overheat or walk away from stove, because chocolate chips can seize.
Remove the lid and foil seal from the frosting container. Microwave half of the frosting for 30 seconds and pour it into the saucepan with the melted chocolate. Repeat with the remaining frosting, melting it in the microwave for another 30 seconds before adding it to the saucepan. Stir until fully combined.
Pour the fudge mixture into the prepared pan, spreading it out evenly. (optional) Quickly press the freeze-dried strawberries into the top of the fudge while it’s still soft.
Refrigerate the strawberry fudge for about four hours or until firm. Once set, remove it from the pan, peel off the foil, and place it on a cutting board. Use a sharp knife to cut it into squares.
