Preheat oven to 350°F (175°C) and grease three 8-inch cake pans.
In a bowl, whisk together flour, baking powder, and salt.
In a separate bowl, cream butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition.
Alternate adding dry ingredients and milk to the batter. Stir in vanilla and strawberry gelatin.
Divide batter evenly into pans and bake for 25–30 minutes. Let cakes cool completely.
For frosting, beat butter and cream cheese until smooth. Add powdered sugar and vanilla, mixing until fluffy.
Prepare the crunch topping by combining crushed Golden Oreos, freeze-dried strawberries, gelatin powder, and melted butter.
Assemble the cake by layering frosting between cake layers. Frost the outside evenly.
Press the strawberry crunch mixture onto the sides and top of the cake.
Slice and serve.
