Preheat your oven to 350°F (175°C).

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

Add the eggs, one at a time, and stir in the vanilla extract until well-blended.

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

Fold in the freeze-dried strawberries and strawberry cake mix into your dough until evenly distributed.

Drop rounded balls of dough onto a lined baking sheet, spacing them about 2 inches apart.

Bake for 10 to 12 minutes until golden at the edges and set at the center.

Cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

Mix the crushed freeze-dried strawberries, graham cracker crumbs, and melted butter for the topping. Press onto the cooled cookies.

Serve and enjoy the cookies with your favorite beverage.