Start by preparing the crunch topping. Break the Nilla wafers into crumbs and set aside.

Next, pulse the freeze-dried strawberries into powder, keeping some small pieces for texture. 

Mix the strawberry powder with the Nilla wafer crumbs, add softened butter, and combine everything with your hands for an evenly coated, buttery crunch. Set this aside.

In a large bowl, whisk together the strawberry cake mix, flour, and cornstarch. Then, add softened butter, eggs, and vanilla extract, mixing it all with a hand mixer until thick and smooth. The dough should be sticky but manageable.

Warm the oven to 350°F (175°C) and prep a baking sheet. Scoop out ¼ cup of dough, roll it into a ball, and gently flatten it. Place them on the sheet with space between each.

Give them 11 minutes in the oven, just enough for firm edges and a soft center. Cool completely on the sheet.

While they cool, prepare the frosting. Mix the cream cheese, butter, powdered sugar, vanilla, and a touch of milk until smooth and easy to spread. Add extra milk if needed.

Frost the cookies generously after they’ve cooled. Then, sprinkle the strawberry crunch topping on each frosted cookie, covering them evenly with the sweet, buttery crunch.