Make CAKE: In the bowl of a stand mixer (with paddle attachment) or a large bowl with an electric mixer, combine together cake mix, dry instant pudding mix, vegetable oil, sour cream, milk, and vanilla. Start on low and then increase to medium speed. Mix until combined.

Add in each egg one at a time until each egg is incorporated and the mixture is just combined, scraping down sides and bottom as needed.

Pour evenly into a 9 x 13-inch pan sprayed with baking spray. You can also use 2 - 8 or 9-inch round greased cake pans, or a 10 - 12 cup bundt pan.

Bake at at 350℉ for glass and 325℉ dark or non stick pans back for 20-25 minutes for 9 x 13, 24 to 34 minutes for 8 or 9 inch pans, or 39 to 45 minutes in bundt pan. Please check as ovens vary and I have found this to change each time I cook!

Let cool completely before topping. If removing from cake pans or bundt pans let cool for 15 minutes and then turn over onto a baking rack to finish cooling completely.

While the cake is cooling, in a stand mixer (with whisk attachment) or in a medium bowl with an electric hand mixer, add heavy whipping cream, powdered sugar, and vanilla extract. Whip until firm peaks form.

Crush the golden Oreo cookies and dried strawberries together in a Ziploc bag with a rolling pin until it forms a rough, pea-size crumb. Pour in 4 tablespoons of melted butter, seal the bag, and toss to combine.

Once completely cooled, ice the cake with whipped topping. Then add strawberry crunch topping and serve.

Store the strawberry crunch cake covered in the refrigerator for up to 3 to 4 days.