Preheat your oven to 175°C (350°F) and grease a 33x23 cm (13x9 inch) baking dish.

In a medium bowl, blend the strawberry cake mix, large egg, melted salted butter, and heavy cream until smooth. Fold in the white chocolate chips.

Spread the brownie batter evenly into the prepared baking dish and bake for 18 to 23 minutes.

Let the brownie base cool completely to room temperature.

Beat cream cheese and powdered sugar until smooth. Blend in sour cream and vanilla extract, then fold in whipped topping.

Spread the cream cheese frosting over the cooled brownie base.

Pulse vanilla sandwich cookies in a food processor until coarsely crumbled, drizzle in strawberry syrup, and pulse to coat.

Sprinkle the cookie crunch over the frosted brownies and optionally top with fresh strawberries before serving.