Preheat your oven to 350°F (175°C) and prepare baking sheets lined with parchment paper.

In a large mixing bowl, combine softened unsalted butter, granulated sugar, and brown sugar. Cream together on medium speed for about 3 to 5 minutes until light and fluffy.

Add the eggs one at a time, mixing well after each addition. Pour in vanilla extract and blend until fully incorporated.

In a separate bowl, whisk together all-purpose flour, baking soda, and salt. Gradually add to the wet ingredients, mixing just until there are no visible streaks of flour.

Fold in the crushed freeze-dried strawberries and strawberry cake mix until evenly distributed.

Scoop rounded balls of dough onto the prepared baking sheet, spaced about 2 inches apart.

Bake for 10 to 12 minutes until edges are golden and centers are set. Be careful not to overbake.

Remove from the oven and let cool on the baking sheet for about 5 minutes before transferring to a wire rack.

Prepare the topping by mixing crushed freeze-dried strawberries, crushed graham crackers, and melted butter until combined.

Once cookies are cool, press the strawberry graham cracker topping onto each cookie.

Store the cookies in an airtight container at room temperature for up to a week.