Make the cake: Preheat oven to 350F. Coat a 9×13 inch baking dish with nonstick spray. Prepare the cake according to package directions. Let cool completely before frosting.

Strawberry cake batter in a cake pan

Make the frosting: With a handheld mixer (or stand mixer fitted with a whisk or paddle attachment), beat 1 cup of softened butter on medium speed for about 2 minutes or until creamy and lightened in color, scraping down the bowl as needed. Add 1 tablespoon vanilla extract and 1/4 teaspoon salt, until combined and smooth. Add in 4 cups powdered sugar, 1 cup at a time, until sugar is incorporated, scraping down the bowl several times to ensure everything is well blended. Slowly beat in 2 tablespoons heavy cream, increasing speed to high and beating for 1 more minute until frosting reaches desired consistency. Add in more heavy cream, 1 tablespoon at a time, ONLY if necessary. (Frosting should be light and fluffy, and easily spreadable, but hold its shape.)

Make the topping: Add 12 Golden Oreo cookies (without the cream filling) and 1 cup freeze-dried strawberries to a Ziploc bag; crush with a rolling pin until you get pea size crumbs.

Freeze dried strawberries and golden Oreos in a baggie

Pour in 4 tablespoons of melted butter, seal the bag, and toss to combine.

crushed freeze dried strawberries, golden Oreos, and melted butter in a baggie

Spread the frosting on top of the cake in an even layer

Spreading vanilla frosting on strawberry cake

Sprinkle the crunch mix evenly over the frosting.

Overhead view of a pan of strawberry crunch cake

Slice, serve, and enjoy!