Instructions

1. 1

   Preheat the oven to 350°F and grease a 9x13-inch baking dish. Whisk together the strawberry cake mix, pudding mix, eggs, milk, oil, and vanilla until the batter looks smooth and evenly pink with no dry streaks left.

2. 2

   Pour the batter into the baking dish and bake for 28 to 32 minutes. The top should look lightly golden at the edges and spring back when pressed in the center.

3. 3

   Let the cake cool for about 10 minutes, then use the handle of a wooden spoon to poke holes all over the surface. Space the holes about 1 inch apart so the filling spreads evenly through the cake.

4. 4

   Dissolve the strawberry gelatin in boiling water, then stir in the cold water. Slowly pour the mixture over the cake, making sure it sinks into the holes instead of pooling on top. Chill the cake for at least 1 hour so the texture firms up.

5. 5

   Beat the softened cream cheese until smooth and fluffy. Add the powdered sugar and vanilla, then fold in the whipped topping until the mixture looks light and spreadable with no cream cheese lumps remaining.

6. 6

   Spread the whipped cream layer evenly over the chilled cake, smoothing it all the way to the corners.

7. 7

   Pulse the golden cookies and freeze-dried strawberries in a food processor until crumbly. Stir in the melted butter until the crumbs look sandy and slightly clumped together.

8. 8

   Sprinkle the strawberry crunch topping over the cake just before serving for the crispest texture. Chill for another 15 minutes so the topping settles into the whipped cream layer without getting soggy.