Pulse the 1/2 cup chopped strawberries with the champagne a couple times in the blender, until just combined. If needed, top it up with some more champagne to equal 1 cup liquid. The idea is to replace the liquids that your cake mix requires (usually 1 cup water or milk) for the champagne and strawberry mixture.
Prepare the cake batter by combining the cake mix, oil, eggs, strawberry champagne mixture and diced strawberries. Plug in the cake pop maker to preheat it. There should be an indicator light to tell you when it's ready - mine takes only a few minutes.
Fill the cake pop maker cavities with the batter (fill them just below the top). Do this step quickly because the batter will start baking and puffing up. Close the lid and bake them in the cake pop maker for 3-4 minutes, or until golden and a toothpick comes out clean from the center.
Prepare a double boiler by placing a metal bowl over a pot with simmering water. Melt the white chocolate in the metal bowl. Mix in a few drops of the pink or red food coloring (optional). Coat the cake balls with the melted white chocolate and let them set at room temperature until hardened.
Serve with champagne if desired.
If the melted chocolate is too thick to coat the cake balls properly: you can thin it out by mixing in some canola oil or coconut oil, 1 teaspoon at a time, until it reaches the right consistency.