Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy.

Add the large eggs one at a time, mixing well after each addition, and then stir in the vanilla extract.

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt, then gradually add this mixture to the wet ingredients.

Gently fold in the freeze-dried strawberries and strawberry cake mix using a spatula.

Scoop the cookie dough onto the prepared baking sheet, leaving about 2 inches of space between each scoop.

For extra crunch, sprinkle some crushed freeze-dried strawberries on top of each cookie before baking.

Bake for 10-12 minutes until the edges are golden brown but the centers remain soft.

Allow the cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack.

In a small bowl, combine crushed freeze-dried strawberries, crushed graham crackers, and melted butter for the topping.

Once cookies are cool, press the topping mixture onto each cookie.