Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
Cream the softened 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. Stir in vanilla extract.
In a separate bowl, whisk together flour, baking soda, and salt.
Gradually add dry ingredients into the wet mixture, mixing until just combined.
Fold in crushed freeze-dried strawberries and strawberry cake mix until evenly distributed.
Scoop dough onto the lined baking sheet, spacing 2 inches apart. Bake for 10–12 minutes until edges are lightly golden.
Cool cookies on the baking sheet for a few minutes, then transfer to a cooling rack.
Mix crushed graham crackers with melted butter and press onto the cooled cookies.
