Preheat your oven to 350 degrees, and generously grease an 8-inch cake pan. Line the pan with parchment paper on the bottom optionally.

In a small bowl, stir together the flour, cocoa powder, freeze dried strawberry powder, salt, baking powder, and baking soda, and set aside. In a small bowl, stir together the buttermilk and coffee and set aside. In a large bowl, whisk together the oil and sugar until combined, and then whisk in the egg and vanilla extract. Pour in about 1/3 of the flour mixture, and whisk to combined. Then add in about 1/2 of the milk mixture, and repeat until all of the flour and all of the milk has been added. Whisk until just combined and smooth.

Pour the batter into your prepared cake pan, and sprinkle the white chocolate all over the top of the cake. Bake for 33-36 minutes, or until a cake tester comes out clean aside from a few flecks of melted white chocolate. The cake will be kind of bumpy and craggly with the bits of white chocolate, that's how it should be! The white chocolate will also lightly caramelize and become a light golden brown color.

For the strawberries: Melt your chocolate, stirring frequently in the microwave until smooth. Dip your strawberries in the chocolate and place onto a plate in the fridge to set completely. You will likely have extra chocolate, but it's hard to dip the strawberries if you use less. I like to just pour the extra chocolate onto a piece of parchment paper and let it set at room temp. Then place the bar into a plastic bag and save it for another use, like cookies! Top your cooled cake with the strawberries and enjoy!