FOR THE CAKE:

Preheat the oven to 350 degrees F. and generously spray a 9×13 baking pan with non-stick spray. Set aside.

Prepare the cake mix according to the package instructions and bake.

Allow the cake to cool completely on a wire rack.

Once cooled, use a dowel or straw to poke holes through the cake.

Prepare the gelatin by adding 3 oz. of strawberry Jello to a large liquid measuring glass, then top with 1 cup of boiling water. Stir until the gelatin powder is dissolved.

Add 1 cup of cold water and whisk until incorporated.

Pour the gelatin mixture over the cake, ensuring all holes are filled. Cover the cake and refrigerate for at least 4 hours.

FOR THE FROSTING:

In the bowl of a stand mixer equipped with a whisk attachment, add the cream cheese and cream for 2-3 minutes until completely smooth.

In another medium bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Whisk on high speed with a hand mixer until stiff peaks form.

Carefully fold the whipped cream into the cream cheese mixture until fully incorporated and smooth.

Spread the frosting evenly over the top of the cake and smooth.

FOR THE CRUNCH TOPPING:

In a food processor, pulse the golden Oreos a few times until coarse crumbs are achieved.

Transfer half of the crumbs to a small bowl and add 3 oz. of strawberry Jell-o powder and 2 tablespoons melted butter. Use a fork to combine until the Oreo crumbs are coated.

Add the remaining 2 tablespoons of butter into the food processor with the plain Oreos and pulse.

Combine the strawberry Oreo mixture into the food processor and pulse a few times to mix the crumbs.

Sprinkle the mixture evenly over the top of the cake.

Top with whipped cream and fresh strawberries if desired and serve.

Store covered in the refrigerator for up to two days.