Step 1: In a medium saucepan, combine 2 cups of chopped fresh (or thawed frozen, drained) strawberries, 1/4 cup granulated sugar, and 1 tablespoon lemon juice. Stir gently to combine.
Step 2: Bring the mixture to a simmer over medium heat, stirring occasionally. Once simmering, reduce heat to low and cook for 10-15 minutes, or until the strawberries have softened and the mixture has thickened slightly. Use a fork or potato masher to lightly mash some of the berries, leaving some chunks for texture.
Step 3: Remove from heat and stir in 1/2 teaspoon vanilla extract. Let the compote cool completely before using. You can make this ahead of time and store it in the refrigerator for up to 3-4 days.
Step 4: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or three 6-inch round cake pans. Line the bottoms with parchment paper for easy removal.
Step 5: In a large bowl, whisk together 2 cups all-purpose flour, 1 1/2 cups granulated sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt.
Step 6: In a separate medium bowl, whisk together 1 cup buttermilk, 1/2 cup vegetable oil, 2 large eggs, 1 teaspoon vanilla extract, and 1/2 cup of the cooled strawberry compote.
Step 7: Pour the wet ingredients into the dry ingredients and mix with a spatula until just combined. Be careful not to overmix; a few small lumps are okay.
Step 8: Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes for 8-inch pans, or 20-25 minutes for 6-inch pans, or until a wooden skewer inserted into the center comes out clean.
Step 9: Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely. Ensure they are fully cooled before frosting.
Step 10: In a food processor, pulse 15-20 Golden Oreo cookies until fine crumbs form. Alternatively, place them in a zip-top bag and crush with a rolling pin.
Step 11: In a separate clean food processor or by hand, crush 1 cup of freeze-dried strawberries until they resemble a fine powder or small, crunchy pieces.
Step 12: In a medium bowl, melt 1/4 cup unsalted butter. Add the crushed Golden Oreo crumbs, crushed freeze-dried strawberries, and 2 tablespoons granulated sugar. Mix well until everything is evenly coated and resembles coarse crumbs. Set aside until assembly.
Step 13: In a large bowl with an electric mixer, beat 1 cup (2 sticks) unsalted butter, softened, until light and fluffy.
Step 14: Add 8 ounces (1 block) full-fat cream cheese, softened, and beat until smooth and combined. Scrape down the sides of the bowl as needed.
Step 15: Gradually add 4-5 cups of powdered sugar, one cup at a time, beating well after each addition until smooth. If the frosting is too thick, you can add 1-2 tablespoons of milk or heavy cream. If it's too thin, add more powdered sugar.
Step 16: Gently fold in 1/2 cup of the remaining cooled strawberry compote. For a more intense pink color, you can add a drop or two of red food coloring.
Step 17: Place one cooled cake layer on your serving plate or cake stand. Spread about 1 cup of the strawberry cream cheese frosting evenly over the top. You can add a spoonful or two more of strawberry compote if desired.
Step 18: Carefully place the second cake layer on top, then spread another cup of frosting. If using a third layer, repeat this step.
Step 19: Place the final cake layer on top. Frost the top and sides of the entire cake with the remaining frosting, creating a smooth or textured finish as desired.
Step 20: Gently press the strawberry crunch topping onto the sides and top of the frosted cake. Use your hands to pat it on firmly, ensuring good coverage. For easier application, hold the cake over a baking sheet to catch any fallen crumbs.
Step 21: Chill the cake in the refrigerator for at least 30 minutes to allow the frosting to set and the flavors to meld. For best results, chill for 2-3 hours. Store any leftover cake in an airtight container in the refrigerator.