Bake the Cake: Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch pan. In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, cream the softened butter and sugar with a mixer until light and fluffy (3-4 minutes). Beat in eggs one at a time, then the vanilla. Alternate adding the dry ingredients and milk, beginning and ending with dry, mixing only until just combined. Pour into the prepared pan and bake for 30-35 minutes, or until a toothpick comes out clean. Let cool completely.

Make the Strawberry Compote: While the cake cools, combine the diced strawberries, sugar, and lemon juice in a small saucepan. Cook over medium heat, stirring occasionally, for 10-15 minutes until the mixture thickens to a jam-like consistency. Set aside to cool completely.

Prepare the Cream Cheese Filling: In a large bowl, beat the softened cream cheese with a mixer until smooth. Add the powdered sugar and vanilla extract, and beat again until light and fluffy.

Form the Cake Mixture: Once the cake is completely cool, crumble it into the bowl with the cream cheese filling. Mix with a spatula or your hands until evenly combined and the mixture holds its shape, like a dough.

Assemble and Chill the Bombs: Line a baking sheet with parchment paper. Take a scoop of the cake mixture (about 1.5 tablespoons), flatten it in your palm, and place about 1/4 teaspoon of the cooled strawberry compote in the center. Carefully wrap the cake mixture around the compote, rolling it between your palms to form a smooth egg shape. Place on the prepared baking sheet and repeat. Freeze the sheet of bombs for at least 1 hour, or refrigerate for 4 hours, until very firm.

Melt the Chocolate Shell: When ready to dip, melt the white chocolate and coconut oil in a deep, microwave-safe bowl in 30-second intervals, stirring between each, until smooth. If using, stir in a drop of gel food coloring until the color is uniform.

Dip and Coat the Bombs: Working with a few frozen bombs at a time (keep the rest in the freezer), drop one into the melted chocolate. Use two forks to roll it until fully coated. Lift it out, letting excess chocolate drip off, and place it back on the parchment-lined baking sheet. Add sprinkles immediately before the chocolate sets.

Final Chill and Serve: Once all bombs are dipped, you can drizzle them with contrasting melted chocolate if desired. Refrigerate for 15-20 minutes to allow the shell to set completely. Serve chilled.