Prepare the Oven and Pan:

• Preheat the oven to 350°F (175°C).
• Grease a 9×13-inch baking pan with non-stick spray and set aside.

2. Make the Cake Batter:

• In a large bowl, beat butter with an electric mixer until smooth. Add sugar and beat until creamy.
• Add egg whites and the whole egg, beating on high speed for about 2 minutes until fluffy.
• Mix in milk, strawberry jello powder, and vanilla extract until combined.

3. Combine Wet and Dry Ingredients:

• In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
• Gradually add the dry mixture to the wet ingredients, beating on low speed until just combined.

4. Bake the Cake:

• Pour the batter into the prepared pan.
• Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
• Let the cake cool for at least 1 hour before frosting.

5. Make the Frosting:

• Beat softened butter until creamy. Add heavy cream, vanilla, and salt, mixing until combined.
• Gradually add powdered sugar while beating on medium speed. Beat until the frosting is light and fluffy.

6. Prepare the Crunch Topping:

• Place golden Oreo cookies and freeze-dried strawberries in a Ziploc bag. Crush with a rolling pin until crumbly.
• Add melted butter to the bag, seal, and toss to combine.

7. Assemble the Cake:

• Spread the buttercream frosting evenly over the cooled cake.
• Sprinkle the crunch topping evenly across the frosting.

8. Serve and Enjoy:

• Slice, serve, and enjoy this nostalgic summer treat!