Preheat the oven to 350°F. Line a baking sheet with a silicone baking mat or parchment paper.

In a large bowl, combine the dry strawberry cake mix, crushed freeze-dried strawberries, eggs, and avocado oil. Mix with an electric handheld mixer on low speed just until combined.

Using a wooden spoon, stir in the unicorn baking confetti until fully incorporated. The dough will be thick, which is normal.

Scoop the dough onto the prepared pan with a 1½-tablespoon cookie scoop, leaving room between the portions. Slightly flatten each dough ball and top with extra unicorn sprinkles, if desired.

Bake for 10–13 minutes, checking at the 10-minute mark because ovens vary. Cool the cookies on the pan for 2 minutes, then transfer them to wire racks to cool completely.