Preheat your oven to 350°F (175°C).

Cream together the softened unsalted butter, granulated sugar, and brown sugar for 3-5 minutes until light and fluffy.

Incorporate the large eggs one at a time and mix well, then stir in vanilla extract.

In another bowl, whisk together the all-purpose flour, baking soda, and salt.

Gradually add the dry mixture to wet ingredients until just combined.

Fold in the freeze-dried strawberries and strawberry cake mix.

Scoop the dough onto a lined baking sheet with space between each scoop.

Bake for 10-12 minutes until golden edges appear.

Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack.

Mix crushed freeze-dried strawberries, crushed graham crackers, and melted butter for the topping and press onto cooled cookies.