Add the popcorn to a very large bowl.

In a microwave safe bowl, melt the white chocolate at 50% power for about 2 minutes. Stir until smooth. Return to microwave in 15 second increments, if needed, to melt completely.

Meanwhile, add the strawberries to a food processor and process on high until a fine powder forms; set aside.

Pour the melted chocolate over the popcorn and toss with two large wooded spoons to coat completely. Add half of the strawberry powder and toss to coat.

And the remaining half of the strawberry powder and mix well. Spread onto a large, parchment lined baking sheet to dry. Store in an airtight container for 2-3 days.