Place Golden Oreos in a food processor and pulse until they form crumbs. Pour 1 cup of the crumbs into a bowl. Add freeze-dried strawberries to the food processor and pulse until they turn into a powder (some small chunks are fine). Combine the 1 ¼ cups of freeze-dried strawberry powder with the Golden Oreo crumbs. Add the softened butter and mix it in using your hands or a spoon until everything is evenly coated. Set aside until the cookies are ready.

Preheat the oven to 350°F.

In a large bowl, combine the strawberry cake mix, all-purpose flour, and cornstarch. Whisk together to combine. Add the softened butter, shortening, eggs, and vanilla extract to the dry ingredients and cream everything together using a hand-held or stand mixer. The dough will be thick.

Using a ¼ cup, scoop cookie dough onto a silicone mat (or parchment-lined baking sheet). Shape the dough into round discs, baking 6 cookies at a time. Bake for 11-13 minutes, or until the cookies are fully baked but not overbaked. Remove from the oven and allow to cool completely on the baking sheet. Continue baking the second batch.

While the cookies are cooling, prepare the frosting. In a medium bowl, combine the softened cream cheese, softened butter, powdered sugar, vanilla extract, and milk. Mix with a hand-held or stand mixer until the frosting is thick but spreadable. Add more milk if necessary.

Spread the frosting on top of each cookie or pipe it using a piping bag. Top with the Strawberry Crunch Topping and serve.

Refrigerate any leftovers for up to 4 days or freeze them for up to 3 months.