Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.

In a large mixing bowl, combine the strawberry cake mix, water, vegetable oil, and eggs. Mix with a hand mixer for 2 minutes until smooth.

Pour the batter into the greased baking pan and bake for about 25 minutes. Check with a toothpick to ensure it's fully baked.

Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.

Beat together the softened butter, vanilla extract, and salt until light and fluffy, about 3 minutes.

Gradually add in powdered sugar, mixing on low then increasing to medium until smooth. Adjust with heavy cream for spreadable consistency.

Crush Golden Oreos and freeze-dried strawberries in a food processor, then mix with melted butter.

Spread the frosting evenly on the cooled cake using a spatula.

Sprinkle the crunch topping over the frosting and gently press it in so it adheres.

Slice the cake into squares and serve immediately.