Place the vanilla sandwich cookies and freeze-dried strawberries into a food processor.

Pulse until the mixture becomes fine crumbs.

Alternatively, place the ingredients in a large resealable plastic bag and crush them with a rolling pin.

In a large mixing bowl, whisk together the cheesecake pudding mix and milk until smooth.

Refrigerate the pudding mixture for about 10 minutes until thickened.

Prepare 12 clear plastic dessert cups (4-ounce size).

Add 1–2 spoonfuls of the strawberry cookie crumb mixture to the bottom of each cup.

Spoon a layer of pudding over the crumbs.

Add a layer of diced fresh strawberries.

Repeat layers if desired.

Refrigerate the Strawberry Shortcake Dessert Cups until ready to serve.

Just before serving, top each cup with whipped topping.