Strawberry Crunch Cake Crispy Baked

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 9x13-inch baking pan.
2. Pulse Oreos. Place 20 Golden Oreo cookies into a food processor and pulse until they look like coarse sand with a few pea sized chunks remaining.
3. Mix Crumbs. Transfer to a bowl and stir in 1.5 oz Strawberry Gelatin powder and 0.5 cup pulverized freeze dried strawberries.
4. Incorporate Butter. Drizzle 4 tbsp melted unsalted butter over the mixture. Note: Use a fork to toss until the mixture looks like wet sand.
5. Toast Topping. Spread on a tray and bake at 350°F for 8 minutes until the aroma is toasted and fragrant. Let it cool completely to harden.
6. Combine Wet. Whisk 3 Large Eggs, 1 cup Whole Milk, 0.5 cup melted Unsalted Butter, 0.5 cup Sour Cream, and 1 tsp Pure Vanilla Extract until smooth.
7. Incorporate Dry. Stir in 15.25 oz White Cake Mix and 3 oz Strawberry Gelatin powder. Note: Don't overmix; stop when the last streak of flour disappears.
8. Bake Sponge. Pour into a greased 9x13 pan. Bake at 350°F for 30 to 35 minutes until a toothpick comes out with only a few moist crumbs.
9. Cream Base. Beat 8 oz softened Cream Cheese and 0.5 cup softened Unsalted Butter for 3 minutes until pale and significantly increased in volume.
10. Add Sugar. Gradually add 3 cups sifted Powdered Sugar, 1 tsp Vanilla Bean Paste, and a pinch of salt. Beat on high for another 2 minutes.
11. Frost and Coat. Once the cake is completely cool to the touch, spread the frosting in an even layer. Immediately press the cooled crunch topping over the entire surface until no frosting is visible.