Always use room temperature ingredients for the cake batter and frosting to ensure a smooth, lump-free mixture.

Do not overmix the cake batter; mix just until combined for a tender crumb.

For the crunch, make sure the freeze-dried strawberries are truly crushed fine to help them adhere better.

Chill your frosting for 15-20 minutes if it seems too soft; this helps it spread easily.

Lightly toast your Golden Oreo crumbs before mixing them with butter for an enhanced flavor.

Store leftover Strawberry Crunch Cake in an airtight container in the refrigerator for up to 3-4 days, as the cream cheese frosting requires refrigeration.

You can also freeze individual slices of Strawberry Crunch Cake. Wrap each slice tightly in plastic wrap, then place in a freezer-safe bag for up to 1 month. Thaw frozen slices overnight in the refrigerator before serving.

Bring refrigerated Strawberry Crunch Cake to room temperature for about 30 minutes before serving for the best flavor and texture.

For the cake base, swap milk with buttermilk for a tangier flavor, or use a store-bought vanilla cake mix to save time.

Replace cream cheese frosting with a whipped cream frosting for a lighter cake.

Experiment with different berries in the puree; raspberries work beautifully.

For the crunch topping, try crushed shortbread cookies instead of Golden Oreos.

You can also add a touch of almond extract to the cake or frosting for another layer of flavor.

You can bake the cake layers up to 2 days in advance, wrap them tightly, and store at room temperature. Prepare the crunch topping a day ahead too. Assemble and frost on the day of serving for the freshest taste.

If freeze-dried strawberries are unavailable for the crunch, use strawberry-flavored gelatin powder (about 2-3 tablespoons) mixed with your crushed cookies, or omit them entirely.