Step 1: Prepare the Cake

1. Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, beat the butter and sugar until light and fluffy (about 2–3 minutes).
4. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Alternately add the dry ingredients and milk, starting and ending with the dry ingredients. Mix until just combined.
6. Divide the batter evenly between the prepared pans and bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 2: Make the Strawberry Filling

1. In a saucepan over medium heat, combine the strawberries, sugar, and lemon juice. Cook until the strawberries release their juices (about 5 minutes).
2. In a small bowl, mix the cornstarch and water until dissolved, then stir into the strawberry mixture.
3. Cook for another 2–3 minutes until thickened. Remove from heat and let cool completely.

Step 3: Prepare the Frosting

1. In a large bowl, beat the cream cheese and butter until smooth and creamy.
2. Gradually add the powdered sugar, beating until fully combined.
3. Stir in the vanilla extract and heavy cream, whipping until light and fluffy.

Step 4: Make the Crunch Topping

1. In a bowl, combine crushed Golden Oreos, freeze-dried strawberries, and melted butter.
2. Mix until evenly coated, then set aside.

Step 5: Assemble the Cake

1. Place one cake layer on a serving plate. Spread a thin layer of frosting over the top.
2. Add the cooled strawberry filling, spreading it evenly.
3. Place the second cake layer on top and frost the entire cake with the remaining frosting.
4. Press the strawberry crunch topping around the sides and top of the cake.
5. Chill for at least 30 minutes before serving to set the flavors.