Make the crumble topping

• Divide the crushed vanilla sandwich cookies evenly into two bowls.

• In one bowl, add crushed freeze-dried strawberries and 3 tablespoons melted butter. Stir well.

• In the second bowl, mix the remaining 3 tablespoons melted butter with the plain cookie crumbs.

• Combine both bowls to create the strawberry shortcake crumble topping. Set aside.

Prepare the whipped cream

• In a large bowl, beat very cold heavy cream on low for 1 minute.

• Gradually increase speed to high and beat for 2–3 minutes until soft peaks form.

• Add powdered sugar and vanilla extract, then beat until stiff peaks form. Set aside.

Make the strawberry cream filling

• In another large bowl, beat cream cheese and granulated sugar for 2 minutes until smooth.

• Add strawberry preserves and strawberry extract, beating for 2–3 minutes until creamy.

• Fold half of the whipped cream into the cream cheese mixture until light and fluffy. Reserve the remaining whipped cream.

Assemble the cake

• Spread half of the strawberry cream filling into the bottom of a 9×13 glass baking dish.

• Arrange about half of the vanilla wafer cookies in a single layer over the filling.

• Layer evenly with sliced fresh strawberries.

• Spread the remaining strawberry cream filling over the strawberries.

• Add another single layer of the remaining vanilla wafer cookies.

• Spread the reserved whipped cream evenly over the top.

• Sprinkle the strawberry shortcake crumble evenly over the whipped cream.

Chill and serve

• Refrigerate for 4–6 hours or overnight for best results.

• Slice and serve chilled.