Prep the strawberries: Wash, dry, and finely dice the fresh strawberries. If using freeze-dried strawberries, crush them into a coarse powder and set aside for rolling later.

Blend the dry base: In a large bowl, combine 1 cup rolled oats, 1/2 cup almond flour, 1/2 to 3/4 cup vanilla protein powder (start with 1/2 cup), and a pinch of salt. Stir well to evenly distribute the protein powder.

Mix the wet ingredients: In a separate bowl, whisk 1/3 cup Greek yogurt, 1/4 cup cashew or almond butter, 2–3 tablespoons honey or maple syrup, and 1 teaspoon vanilla extract. Add 1/2 teaspoon lemon zest if using.

Combine and adjust: Pour the wet mixture into the dry mixture. Stir until a thick dough forms. If it’s too dry or crumbly, add 1 tablespoon of Greek yogurt or a splash of milk. If it’s too sticky, add a tablespoon of oats or a touch more protein powder.

Fold in strawberries: Gently fold in 1/2 cup finely diced fresh strawberries and 2–3 tablespoons white chocolate chips if using. Work quickly so the berries don’t release too much juice.

Chill briefly: Place the bowl in the fridge for 10–15 minutes. This helps the oats hydrate and firms the dough for easier rolling.

Roll into bites: Scoop about 1 tablespoon per bite and roll between your palms. You should get 18–22 bites, depending on size.

Optional coating: Roll each ball in the crushed freeze-dried strawberries for a strawberry-shortcake crumb texture and a pop of color.

Set and store: Arrange on a parchment-lined tray and chill for 30 minutes to set. Transfer to an airtight container.