Step 1: Prepare the Cake Layers

1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, beat butter and sugar until light and fluffy (about 3 minutes).
4. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
5. Alternate adding dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Do not overmix!
6. Divide batter in half. Gently fold in strawberry puree to one half for the strawberry layer.
7. Pour batters into separate cake pans and bake for 25-30 minutes, or until a toothpick comes out clean.
8. Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 2: Make the Buttercream Frosting

1. Beat butter in a large bowl until creamy (about 2 minutes).
2. Gradually add powdered sugar (one cup at a time) and mix on low speed until combined.
3. Add vanilla extract and 2 tbsp milk, then beat on high speed for 3 minutes until fluffy. If too thick, add extra milk.

Step 3: Prepare the Crunch Topping

1. Place Golden Oreos in a zip-top bag and crush with a rolling pin (or pulse in a food processor).
2. Repeat with freeze-dried strawberries, crushing them into a fine powder.
3. Mix cookie crumbs and strawberry powder in a bowl.

Step 4: Assemble the Cake

1. Place the cooled vanilla cake layer on a cake stand. Spread a generous layer of frosting on top.
2. Add the strawberry cake layer on top.
3. Frost the entire cake with remaining buttercream.
4. Press the crunch topping onto the sides and top of the cake, ensuring even coverage.