Preheat your oven to 350°F (175°C) so it’s ready for the cookies when the dough is prepared.

In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy for about 3-5 minutes.

Beat in the eggs one at a time, then add the vanilla extract, ensuring everything is well incorporated.

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this mixture to the wet ingredients, mixing until just combined.

Gently fold in the freeze-dried strawberries and strawberry cake mix, creating a vibrant and fruity dough.

Use a cookie scoop to form rounded balls of dough and drop them onto a lined baking sheet, leaving about 2 inches between each ball.

Bake in the preheated oven for 10-12 minutes, until the edges are golden brown and centers are set.

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

In a small bowl, mix crushed freeze-dried strawberries, crushed graham crackers, and melted butter until it resembles sandy crumbs. Gently press this topping onto each cooled cookie.