Prepare the strawberry filling by combining sliced strawberries, sugar, cornstarch, and water in a small saucepan. Cook over medium heat for 5-7 minutes until strawberries break down and mixture thickens. Remove from heat and let cool completely.

Preheat oven to 350°F. Cream together butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla. Alternate adding flour mixture (flour, baking powder, salt) and milk, beginning and ending with flour. Pour into two 8-inch round cake pans and bake for 25-30 minutes. Cool completely.

Make the creamy frosting by beating cream cheese until smooth, then gradually adding powdered sugar. In a separate bowl, whip the heavy cream until stiff peaks form. Fold the whipped cream into the cream cheese mixture along with vanilla extract.

Create the crunchy topping by placing golden Oreo cookies in a plastic bag and crushing with a rolling pin until coarse crumbs. Mix with melted butter and crushed freeze-dried strawberries.

Assemble the cake by placing one cake layer on a serving plate. Spread half the frosting, then top with strawberry filling. Add the second cake layer, remaining frosting, and sprinkle generously with the crunchy cookie topping.