First, add the vanilla shortbread cookies to a food processor and chop them until they're broken into very small crumbs. If you don't have a mixer, you can cut them up with a knife or put them in a Ziploc bag and grind them with a rolling pin or mallet. Don't worry if your crumbs aren't all uniform, but break up the bigger pieces with your hands.
Then add the strawberry emulsion to the cookies and blend until it's combined. If you don't have emulsion, you can skip this step or use strawberry extract.
Transfer the mixture to a separate large mixing bowl. The strawberries and cookies blend differently, so I do not recommend mixing them in the blender all at once.
Add the freeze-dried strawberries to a food processor and chop them until they're broken into very small crumbs. Add the strawberries to the bowl with the cookie crumbs. Pro-Tip: Blend your freeze-dried strawberries straight from the bag and work quickly, as they tend to absorb moisture in the air and will become gummy in your food processor.
Next, add the melted butter to the large bowl and stir with a whisk to combine the mixture and break up any big crumbs. That's it!
Store the strawberry crunch topping in a large Ziploc bag or an airtight container in the fridge or freezer for about up to a month, however, they're best used within 1 week.