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

2. 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 more heavy cream, 1 tablespoon at a time, only if necessary.

3. 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.

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

5. Spread the frosting on top of the cooled cake in an even layer.

6. Sprinkle the crunch topping evenly over the frosting.

7. Slice, serve, and enjoy!