Preheat your oven to the required temperature and prepare your baking pans by greasing them.

For the crunch topping: Crush the Golden Oreos into fine crumbs, then mix them with melted butter and crushed freeze-dried strawberries until everything is combined. Set aside.

Chop the fresh strawberries and set them aside for later.

In a mixing bowl, cream the room temperature butter and sugar until light and fluffy.

Add the eggs one at a time, mixing thoroughly after each addition.

Stir in the vanilla extract and buttermilk until well-combined.

In another bowl, whisk together the all-purpose flour, baking powder, and salt.

Gradually mix this dry ingredient blend into the wet mixture until just combined.

Carefully fold in the chopped strawberries, ensuring they're evenly distributed throughout the batter.

Pour the batter into your prepared cake pans and bake until a toothpick inserted comes out clean.

While your cake is cooling, prepare the cream cheese frosting by beating the room temperature cream cheese and butter together until smooth.

Gradually add powdered sugar and milk, mixing to reach your desired consistency.

Once the cake is cooled, slather on that indulgent cream cheese frosting and generously top with the Strawberry Crunch Crumb for a perfect finish.

Enjoy immediately or store leftovers in the refrigerator.