Add Golden Oreos to a food processor and pulse until you have crumbs. Pour 1 cup into a bowl.

Add freeze dried strawberries to the food processor and pulse until you have a powder. Put 1 1/4 cups freeze dried strawberry powder into the Golden Oreo crumbs.

Add the softened butter and work it into the ingredients using your hands or a spoon until everything is evenly coated. Set aside until cookies are ready.

Preheat the oven to 350°.

Combine the strawberry cake mix, all purpose flour, and cornstarch in a large bowl. Whisk to combine.

Add the softened butter, shortening, eggs, and vanilla extract to the dry mixture and cream together using a hand held or stand mixer until the dough is thick.

Use a ¼ cup to measure out cookie dough onto a silicone mat or parchment lined baking sheet. Form the dough mounds into round discs, baking 6 cookies at a time.

Bake for 11-13 minutes or until cookies are baked through but not over baked. Remove from the oven and allow them to cool completely on the baking sheet. Continue baking the second batch.

While the cookies are cooling, make the frosting by combining the softened cream cheese, softened butter, powdered sugar, vanilla extract, and milk in a medium bowl.

Mix until thick but spreadable. Add more milk if needed.

Spread the frosting on top of each cookie or pipe the frosting using a piping bag.

Add Strawberry Crunch Topping to the top of each cookie and serve.

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