Technically yes — but it is not recommended, and it will significantly affect the quality.
When you freeze a chocolate covered strawberry, the water inside the strawberry expands as it turns to ice. This damages the cellular structure of the fruit. When it thaws, the strawberry releases that water, making it soft, watery, and often unpleasant in texture.
The chocolate coating also suffers. The rapid temperature change during freezing and thawing causes the chocolate to crack and in many cases to separate from the fruit entirely. The glossy finish is lost, and the coating often develops bloom — a dull, whitish surface caused by cocoa butter migration.
The result of freezing and thawing is a product that bears little resemblance to what it was when fresh. The texture is compromised, the appearance is poor, and the eating experience is notably worse.
The correct approach with La Fraise boxes is to refrigerate them on arrival and enjoy them within 24 hours. They are made fresh on the day of delivery specifically so that you are eating them at their peak — not storing them for later.
If you have received a box as a gift and are not eating immediately, refrigerate it. But do not freeze it. 24 hours in the fridge is fine. Beyond that, quality declines regardless of storage method.