Set the oven's temperature to 350 degrees Fahrenheit. Put aside a 9x13-inch baking pan and coat with nonstick cooking spray.

One stick of room temperature butter should be smoothed out with an electric mixer in a big basin. When the mixture is creamy, add the granulated sugar. Beat the egg and egg whites together for two minutes on high speed, or until fluffy.

Beat until mixed after adding the milk, jello powder, and vanilla extract.

In a sizable separate basin, mash the flour, baking soda, baking powder, and salt together. It should just blend after being added to the wet mixture. Beat at a low speed.

To make the buttercream frosting, beat 2 sticks of softened butter over medium speed with an electric mixer until creamy. Add the salt, vanilla, and heavy cream, then continue whipping until everything is thoroughly combined. While adding the powdered sugar gradually, keep beating at a medium speed. Beat frosting at a medium speed until it is frothy and light.

Roll the golden Oreos and dried strawberries with a rolling pin in a Ziploc bag until they create a coarse, pea-sized crumb. Seal the bag, add 4 Tablespoons of melted butter, and toss everything together.

After covering the cake with the buttercream icing, evenly distribute the crunch mix.  Serve and enjoy!