Prepare the strawberry filling: In a medium saucepan, combine sliced strawberries, sugar, cornstarch, and lemon juice. Cook over medium heat until the mixture thickens and strawberries soften, about 5-7 minutes. Remove from heat and let cool completely.

Make the cake batter: Preheat oven to 350°F (175°C). Grease a 9x13 inch baking pan. In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla. Combine flour, baking powder, and salt in a separate bowl. Alternately add flour mixture and milk to the butter mixture, mixing just until combined.

Bake the cake: Pour batter into prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let cake cool completely in the pan.

Prepare crunch topping: Combine crushed cookies, flour, brown sugar, and melted butter in a bowl. Mix until crumbly texture forms. Spread mixture on a baking sheet and bake at 350°F for 8-10 minutes until golden brown. Let cool completely.

Make the frosting: Beat cream cheese until smooth. Add powdered sugar and vanilla, mixing well. In a separate bowl, whip heavy cream until stiff peaks form. Fold whipped cream into cream cheese mixture until combined.

Assemble the cake: Spread cooled strawberry filling evenly over the cooled cake. Top with cream cheese frosting, then sprinkle the crunchy topping generously over the entire cake. Chill for at least 2 hours before serving.