Preheat your oven to 350°F (175°C).

Cream together ½ cup of softened unsalted butter, ½ cup of granulated sugar, and ½ cup of brown sugar for 3-5 minutes.

Add 2 large eggs and 1 teaspoon of vanilla extract to the butter-sugar mixture, mixing well after each addition.

Whisk together 2 cups of flour, 1 teaspoon of baking soda, and a pinch of salt in a separate bowl.

Gradually add the flour mixture to the wet ingredients, mixing on low speed until combined.

Fold in 1 cup of crushed freeze-dried strawberries and 1 cup of strawberry cake mix.

Scoop the dough onto a lined baking sheet, spacing about 2 inches apart.

Bake for 10-12 minutes until edges are golden and centers are set.

Cool on baking sheet for 5 minutes before transferring to a wire rack.

Mix together ½ cup of crushed freeze-dried strawberries, 1 cup of crushed graham crackers, and ¼ cup of melted butter for the topping, and press onto cooled cookies.