Preheat the Oven: Set your oven to 350°F (175°C) to ensure it’s hot and ready for baking.

Cream the Butters and Sugars: In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy, about 3-5 minutes.

Add the Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.

Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.

Combine Wet and Dry Ingredients: Gradually incorporate the dry mixture into the wet ingredients, mixing until just combined.

Fold in Strawberries: Gently fold in the freeze-dried strawberries and strawberry cake mix (if using) until evenly distributed.

Scoop the Dough: Using a cookie scoop, scoop the dough onto a lined baking sheet, spacing them about 2 inches apart.

Bake the Cookies: Bake in the preheated oven for 10-12 minutes until the edges are golden and the centers are set.

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

Prepare the Crunch Topping: In a small bowl, mix together crushed freeze-dried strawberries, crushed graham crackers, and melted butter. Press the mixture onto the cooled cookies.