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

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

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

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

Fold in the freeze-dried strawberries and strawberry cake mix gently to keep pieces intact.

Scoop dough onto prepared baking sheet, spacing about 2 inches apart, and optionally sprinkle with extra crushed freeze-dried strawberries.

Bake for 10-12 minutes until edges are golden brown and centers are slightly soft.

Combine topping ingredients and press onto cookies once cooled.

Cool completely on a wire rack before serving.