Preheat your oven to 350 degrees F. Spray a 9x13 baking pan with baking spray.

In a large bowl, add the white cake mix, strawberry gelatin, eggs, butter, and milk. Use a hand mixer to blend until smooth. (About two minutes.)

Pour into your prepared baking pan.

Bake for 28-30 minutes or until a toothpick inserted near the center comes out clean.

While your cake bakes and cools, prepare the strawberry crunch topping. Add the cookies to a food processor. Pulse to create crumbs. Remove and transfer to a large bowl.

Add the freeze-dried strawberries to the food processor. Pulse to create a fine powder. Add this to the bowl of cookie crumbs and mix to combine. Drizzle the melted butter over this cookie mixture and stir to combine again.

Spread out this mixture onto a piece of wax or parchment paper. Allow it to dry for about 20-25 minutes.

Next, mix up the cream cheese frosting. In the bowl of an electric mixer fitted with the paddle attachment (or in a large bowl using a hand mixer), beat together the cream cheese, butter, and salt until light and smooth. This will take about three to five minutes. Add in the vanilla extract and beat to combine.

Add the confectioners’ sugar slowly, about one cup at a time, and beat until smooth. Add milk, a splash at a time, to achieve desired consistency.

Once your cake is cooled, spread the cream cheese frosting evenly over the top. Sprinkle with the prepared strawberry crunch topping. The topping should completely cover the frosting.

The cake can be served immediately or refrigerated until ready to serve.