1. Divide crushed vanilla sandwich cookies evenly between two small bowls.

2. Add crushed freeze-dried strawberries and 3 tablespoons melted butter to one bowl. Stir to combine.

3. Add remaining 3 tablespoons melted butter to the second bowl of crushed cookies and stir until evenly coated.

4. Combine both cookie mixtures to make the strawberry shortcake crumble topping and set aside.

5. In a large mixing bowl, beat cold heavy cream on low for 1 minute, then gradually increase to high and beat for 2 to 3 minutes until soft peaks form.

6. Add powdered sugar and vanilla extract and beat until stiff peaks form. Set aside.

7. In another large mixing bowl, beat cream cheese and granulated sugar on medium speed for 2 minutes until smooth and fluffy.

8. Add strawberry preserves and strawberry extract. Beat for 2 to 3 minutes until creamy.

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

10. Spread half of the strawberry cream cheese filling evenly in the bottom of a 9×13-inch glass baking dish.

11. Cover with a single layer of vanilla wafers.

12. Layer sliced strawberries evenly over the cookies.

13. Spread remaining strawberry cream cheese filling over the strawberries.

14. Top with another single layer of vanilla wafers.

15. Spread reserved whipped cream evenly over the final cookie layer.

16. Sprinkle strawberry shortcake crumble evenly over the top.

17. Chill for 4 to 6 hours, or overnight, before serving.