Preheat oven to 350°. Spread cornflakes out in an even layer on a baking sheet. Toast for 5 minutes. Set aside to cool.

Temper white chocolate according to the directions for the sous vide method. When tempered, pour the chocolate into a bowl and fold in cornflakes and freeze-dried strawberries. Mix to combine and pour into molds. Alternatively, you could make bark and pour it onto a baking sheet.

Let chocolate set at room temperature, about 15 minutes. 

Unmold bars or cut the bark into smaller pieces.