Place the Golden Oreos in a food processor and pulse until you have fine crumbs. Measure out 1 cup and place it in a bowl. Next, pulse the freeze-dried strawberries until they form a powder (a few small chunks are fine). Add 1 1/4 cups of the strawberry powder to the Oreo crumbs. Add 3 tablespoons of softened butter and work it into the mixture with your hands or a spoon until everything is evenly coated. Set this aside.

Preheat your oven to 350 degrees Fahrenheit and line your baking sheets with silicone mats or parchment paper.

In a large mixing bowl, whisk together the strawberry cake mix, all-purpose flour, and cornstarch. Add the softened butter, shortening, eggs, and vanilla extract. Use a hand-held or stand mixer to cream the ingredients together until a thick dough forms.

Use a 1/4 cup measure to scoop out the dough. Form the mounds into round discs on the baking sheet, placing 6 cookies per batch. Bake for 11 to 13 minutes. The cookies should be baked through but remain soft. Allow them to cool completely on the baking sheet.

In a medium bowl, combine the softened cream cheese, butter, powdered sugar, vanilla, and milk. Mix until the frosting is thick but spreadable. If it is too stiff, add a small amount of extra milk.

Spread or pipe a generous layer of frosting onto each cooled cookie. Generously press the strawberry crunch topping into the frosting.