Step 1: Make the Crunch Topping

1. Crush the Nilla wafers into fine crumbs using a food processor or by placing them in a ziplock bag and rolling with a rolling pin.

2. Add the freeze-dried strawberries to the food processor or crush them similarly. Keep a few slightly larger pieces for added texture.

3. Mix the crushed wafers and strawberries in a bowl.

4. Add softened butter and use your hands to combine until everything is coated and crumbly. Set aside.

Step 2: Prepare the Cookie Dough

1. In a large mixing bowl, whisk together the strawberry cake mix, flour, and cornstarch.

2. Add the softened butter, vanilla extract, and eggs. Mix using a hand mixer or stand mixer until the dough is smooth and thick. It will be slightly sticky but easy to handle.

3. Preheat your oven to 350°F (175°C).

4. Prepare your baking tray by lining it with parchment paper or a nonstick silicone mat.

Step 3: Shape and Bake the Cookies

1. Scoop ¼ cup portions of dough and roll into balls.

2. Lightly press each ball to flatten slightly — don’t press too hard to keep them soft inside.

3. Arrange on the prepared baking sheet, spacing them at least 2 inches apart.

4. Bake for 11 minutes, just until the edges are firm and the centers are still soft.

5. Let them cool completely on the baking sheet to finish setting and avoid breaking.

Step 4: Make the Frosting

1. Beat softened cream cheese and butter together until smooth.

2. Add powdered sugar, vanilla, and a pinch of salt. Mix until creamy.

3. Add milk a tablespoon at a time to achieve a spreadable consistency.

Step 5: Decorate

1. Once cookies are fully cooled, frost each one generously.

2. Sprinkle the strawberry crunch mixture on top, pressing lightly so it sticks well.

3. Serve immediately or refrigerate briefly to set the frosting.