Add Golden Oreos to food processor and pulse until you have crumbs. Pour 1 cup into a bowl. Add freeze dried strawberries to food processor and pulse until you have a powder. Put 1 ¼ cups freeze dried strawberry powder into the Golden Oreo crumbs that you set aside. Add the softened butter and work it into the ingredients using your hands (or a spoon). Continue to work it together 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 the ingredients together to combine. Add the softened butter, shortening, eggs and vanilla extract to the dry mixture and cream together using a hand held mixer. The dough will be a nice thick consistency.

Use a ¼ cup to measure out cookie dough onto a silicone mat lined baking sheet. Form the cookie dough mounds into round discs, baking 6 cookies at a time. Bake for 11-13 minutes or until the 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 2nd batch.

While the cookies are cooling start making the frosting. In a medium bowl combine the softened cream cheese, softened butter, powdered sugar, vanilla extract and milk. Mix using a hand held mixer until thick but spreadable. Add more milk if needed.

Spread the frosting on top of each cookie or add the frosting to a piping bag and pipe the frosting on the top of each cookie. 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.