Preheat the oven to 350°F. Grease and line two 8-inch cake pans with parchment paper.

In a large bowl, combine the strawberry cake mix, eggs, vegetable oil, milk, sour cream, and vanilla extract. Mix until smooth, but do not overmix.

Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Add the Golden Oreos to a food processor and pulse until they become coarse crumbs. Transfer the crumbs to a bowl.

Add the strawberry gelatin powder and melted butter to the cookie crumbs. Stir until the crumbs are evenly coated and slightly clumpy.

In a large bowl, beat the softened cream cheese and butter until smooth and creamy.

Add powdered sugar and vanilla extract, then beat until combined.

In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.

Place one cake layer on a serving plate. Spread a layer of frosting over the top.

Add the second cake layer, then cover the top and sides with frosting.

Press the strawberry crunch topping gently onto the top and sides of the cake until coated.

Refrigerate the cake for at least 1 hour before slicing and serving.