Step 1: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, or line with parchment paper circles.
Step 2: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
Step 3: In a large bowl, using an electric mixer, cream together the softened unsalted butter and 2 cups granulated sugar until light and fluffy, about 3-5 minutes.
Step 4: Beat in the large eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl.
Step 5: In a separate small bowl, combine the buttermilk and 2 teaspoons vanilla extract.
Step 6: Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk mixture in two additions, beginning and ending with the dry ingredients. Mix on low speed until just combined.
Step 7: Divide the batter evenly among the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
Step 8: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
Step 9: For the Fresh Strawberry Filling: In a small saucepan, combine the diced fresh strawberries, ¼ cup granulated sugar, cornstarch, and lemon juice.
Step 10: Cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle simmer, about 5-7 minutes. Remove from heat and let cool completely.
Step 11: For the Cream Cheese Whipped Frosting: In a large bowl, beat the softened cream cheese and ½ cup softened unsalted butter together until smooth and creamy, about 2-3 minutes.
Step 12: Gradually add the sifted powdered sugar, one cup at a time, beating until smooth after each addition.
Step 13: Beat in 1 teaspoon vanilla extract. Then, slowly add the heavy cream, beating on medium-high speed until the frosting is light, fluffy, and holds soft peaks.
Step 14: For the Strawberry Crunch Topping: In a food processor, finely crush the Golden Oreo cookies.
Step 15: Separately, finely crush the freeze-dried strawberries.
Step 16: In a medium bowl, combine the crushed Golden Oreos, crushed freeze-dried strawberries, and ¼ cup melted unsalted butter. Mix well until evenly coated.
Step 17: Spread the mixture onto a parchment-lined baking sheet. Bake for 8-10 minutes at 350°F (175°C), or until lightly toasted. Let cool completely.
Step 18: Assembling the cake: Place one cooled cake layer on your serving plate. Spread about one-third of the cream cheese whipped frosting over the top.
Step 19: Create a frosting dam around the edge and spoon half of the cooled fresh strawberry filling into the center.
Step 20: Place the second cake layer on top, gently pressing down. Repeat the frosting dam and filling steps.
Step 21: Top with the third cake layer. Apply a thin crumb coat of frosting over the entire cake. Chill for 15-20 minutes.
Step 22: Frost the entire cake with the remaining cream cheese whipped frosting.
Step 23: Gently press the cooled strawberry crunch topping onto the sides and top of the cake.
Step 24: Refrigerate for at least 30 minutes before slicing and serving.