01 -
Start by heating your oven to 350°F and give a 9x13-inch baking dish a light coat of baking spray. Round up all your ingredients so they're ready to go.
02 -
Mix your strawberry cake mix with the egg, melted butter, and heavy cream until smooth. Fold in those white chocolate chips, then spread everything evenly in your prepared pan.
03 -
Pop them in the oven for 18-23 minutes - you'll know they're done when a toothpick comes out clean and the edges are turning golden brown. Let them cool completely to room temperature.
04 -
Beat together your room temperature cream cheese and powdered sugar until it's fluffy, then mix in the sour cream and vanilla. Gently fold in the whipped topping and spread this creamy mixture over your cooled brownies.
05 -
Pulse those sandwich cookies in a food processor until they're roughly crumbled but not completely crushed. Add the strawberry syrup and pulse again until the crumbs are coated and slightly pink.
06 -
Sprinkle your pink cookie crumbs over the frosting layer. You can serve right away or chill until you're ready. For the best texture and flavor, let them sit at room temperature for about 30 minutes before serving.