For the cake: Preheat oven to 350° F. Spray a 9x13-inch baking pan with non-stick spray and set aside.

In a large bowl, beat butter with an electric mixer until smooth. Add the granulated sugar and beat again until creamy.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Add the milk and Jello powder, and beat the mixture until fully combined.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, and mix until just combined.

Transfer cake batter to prepared pan. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out just clean.

Let the cake cool completely on a wire rack.

For the frosting: In a medium bowl, beat cream cheese with an electric mixer until smooth. Add the powdered sugar and vanilla extract, and mix until smooth.

For the crunch topping: Place golden Oreos and freeze-dried strawberries in a Ziplock bag and crush them with a rolling pin or kitchen mallet. If you don't want the Oreos to turn pink, crush each ingredient in a separate baggie or keep the two ingredients somewhat separated in one baggie. You could also use a food processor to pulse these ingredients until crumbly.

Transfer crushed ingredients to a medium bowl and drizzle the melted butter over the top; stir to evenly combine. 

To assemble the cake: Spread cream cheese frosting over the cooled cake. Sprinkle the crunch topping over the frosting, and then lightly press it in.

Chill the cake in the fridge for 1 hour before serving to allow the cake to set. If making the cake more in advance of serving, wait to add the crunchy topping until right before serving, for the crunchiest texture.

Serve with fresh strawberries.