In a medium bowl, whisk together flour, sugar, and salt for the crunch topping. Cut in the cold butter with a pastry blender or your fingertips until the mixture resembles coarse crumbs. Stir in the crushed freeze-dried strawberries. Set aside.

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.

In a large bowl, whisk together flour, granulated sugar, baking powder, and salt for the cupcakes. In a separate bowl, cream together the softened butter until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.

Gradually add the dry ingredients to the wet ingredients, alternating with the milk and strawberry puree, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.

Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. Sprinkle a generous amount of the crunch topping over each cupcake.

Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.

In a large bowl, beat together the softened butter and cream cheese until smooth and creamy. Gradually add the sifted powdered sugar, one cup at a time, mixing well after each addition.

Stir in the strawberry puree and vanilla extract until the frosting is smooth and well combined. If the frosting is too thick, add a tablespoon of milk at a time until desired consistency is reached.

Once the cupcakes are completely cool, frost them generously with the strawberry cream cheese frosting. You can also sprinkle a few extra freeze-dried strawberry pieces on top for decoration.