Preheat the oven to 350F

Use a food processor to grind the freeze-dried strawberries into a powder and set aside

Add saltines to the food processor and pulse until crumbled and set aside

In a medium bowl, mix 1 tbsp of the strawberry powder with the egg white

Beat with an electric mixer until stiff peaks form, about 1 minute

Add the saltines and melted butter and stir to combine

Press the mixture into the bottom of a parchment paper-lined square baking dish, making sure to press firmly into place

Bake the crust for 10 minutes, until golden brown

Remove from the oven and cool on a wire rack for about 30 minutes

Meanwhile, melt the white chocolate according to the directions then let it cool for 15 minutes, stirring often

Place the heavy whipping cream in a medium bowl and beat with an electric mixer for about 2 minutes, until stiff peaks form

Fold the melted chocolate and yogurt into the whipped cream

Pour the chocolate mixture onto the cooled crust and sprinkle with 3 tsp of the strawberry powder

Chill for 1 hour

Cut into square pieces and serve chilled garnished with sliced fresh strawberries