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

Cream together the butter, granulated sugar, and brown sugar in a large bowl for 3-5 minutes until light and fluffy.

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

Whisk together the flour, baking soda, and salt in a separate bowl, then fold into the wet mixture until no flour streaks remain.

Fold in the crushed freeze-dried strawberries and strawberry cake mix carefully.

Drop spoonfuls of dough onto the prepared baking sheet, leaving space between each scoop.

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

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

Mix topping ingredients and press onto the tops of cooled cookies.