Heat the oven to 350°F (175°C). Grease and line two 8- or 9-inch round cake pans with parchment paper.

Combine the cake mix, strawberry gelatin, eggs, vegetable oil, and milk in a large bowl. Beat for about 2 minutes until smooth, then fold in the finely chopped fresh strawberries if using.

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

Cool the cakes in their pans for 10 minutes, then turn them out onto a wire rack. Cool completely, and chill the layers for 20–30 minutes for easier frosting and stacking.

Beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar, beat in the vanilla, and add milk or heavy cream a little at a time until the frosting is spreadable.

Crush the Golden Oreos and freeze-dried strawberries into coarse crumbs. Stir in the melted butter until the mixture resembles damp crumbs.

Place one cake layer on a serving plate and spread it with frosting. Add the second layer, frost the top and sides, and press the crunch mixture over the cake.

Decorate with fresh strawberries or additional freeze-dried strawberry pieces if desired. Chill the finished cake for at least 30 minutes before slicing.