Pulse freeze‑dried strawberries in a food processor until they form a fine powder, or use pre‑made strawberry powder.

In a bowl, mix the strawberry powder with the powdered sugar until well combined and uniformly colored. Set aside in a sealed bag or container.

Melt white chocolate chips in 30‑second intervals in the microwave, stirring in between, until completely smooth—avoid overheating.

Gently fold melted white chocolate into the Chex cereal in a large bowl, coating each piece without crushing.

Transfer the chocolate‑coated cereal into the bag containing the strawberry‑sugar mixture. Seal and gently toss until every piece is evenly coated.

Spread the coated mix onto a baking sheet (lined with parchment, if preferred) and refrigerate for 15 minutes to allow the chocolate to set.

After cooling, store in an airtight container at room temperature—best eaten within one week.