How to make it:

For the cake:
Follow instructions on the cake box, but replace water with milk, the oil with melted butter, and add one more egg than it calls for. This will amp up the cake’s richness and flavor. Bake as directed. Set aside to cool.

For the crunch topping:
Preheat the oven to 350° F. Line a baking sheet with parchment paper and set aside. Baking the crunch topping isn't required; if you want to skip this step, you can eat it immediately. Baking will just create an even crunchier texture.

Put the golden cookies in a large ziplock bag and smash with a rolling pin. Or, you can pulse them a few times in a food processor. The crumbs should be quite small, but not too dusty.

Using a food processor or blender, pulse the freeze dried strawberries until there are consistent, very small pieces; dusty is ok here. Or just pulverize in a ziplock bag.

Combine the strawberry dust to the cookie crumbs on a baking sheet; then add melted butter and a pinch of salt and mix until the crumbs are well coated in butter, and spread onto the prepared baking sheet into an even layer.

Bake for 3-5 minutes. Let cool. If a solid layer has formed, crumble it with your hands.

Frost the cooled cake with your favorite vanilla frosting, then sprinkle with the crunch topping.

Serve and enjoy!

Tip: Store the baked crunch topping in an airtight container for up to 7 days at room temperature, refrigerated up to a month, and in the freezer for no longer than 3 months.