Prepare cake mix as instructed.
While cake is baking, combine strawberries and water over medium heat in a saucepan. Cook until strawberries are softened (5 min)
Add sweetener, konjac flour and 5-6 drops of red food coloring and stir for about a minute.
Puree strawberries in a food processor and let cool
In a mixing bowl, whip together cream cheese, butter, powdered sweetener and vanilla extract, then combine with the pureed strawberries. Add additional food coloring if preferred, and chill for 15-20 min.
When the cake has cooled, crumble it in a large bowl.
In small batches, add cream cheese frosting to crumbled cake, being careful not to add too much. It should still have a cake-like texture, with just enough frosting to act as glue. Reserve leftover frosting.
Using a cookie scoop (or hands), shape cake balls and place on a wax paper lined pan. Chill for 30 min.
In a small bowl, mix all the ingredients for the glaze. Add food coloring for desired color.