Prepare a 9x9" baking pan with parchment paper lining going up all sides. Set aside.
Add 1 1/2 cups freeze dried strawberries to a food processor and pulse until they form a powder. I like to leave pieces up to 1/8" in diameter in mine.
In an enameled cast iron dutch oven with a light colored bottom, melt 1/4 cup unsalted butter over medium heat. After the butter melts, it will begin to bubble and get foamy. Using a spatula, move the butter around constantly until the milk solids at the bottom turn golden brown and have a nutty aroma, about 3-5 minutes.
Add 10 oz mini marshmallows to the browned butter and stir continuously until the marshmallows are melted. Turn off the heat, then add 1 scoop Ryse Loaded Whey Protein, Jet-Puffed Marshmallow and 1 tsp vanilla and strip until the powder is completely absorbed in the marshmallows.
Add 4 1/2 cups Strawberry Protein Cheerios and freeze dried strawberry powder to the marshmallow mixture. Mix until well combined, then spread evenly in the prepared baking pan. Try to avoid compacting the cereal down into the pan more than necessary to spread it to the edges. Set aside to cool for 20-30 minutes.
Once the cereal treats have cooled, lift out of the baking pan and cut into 16 squares. If desired, drizzle with melted white chocolate and sprinkle with more freeze dried strawberry powder or sprinkles.