Prep & Preheat:

Preheat your oven to 350°F (175°C).

Lightly grease a 9×13-inch baking pan with non-stick spray and set aside.

Make the Cake Batter:

In a large bowl, beat 1 stick (½ cup) of room-temperature butter with an electric mixer until smooth.

Add granulated sugar and mix until creamy.

Incorporate egg whites and the whole egg, beating on high speed for 2 minutes until fluffy.

Mix in milk, strawberry gelatin powder (jello), and vanilla extract until fully combined.

Combine Dry Ingredients:

In a separate bowl, whisk together flour, baking powder, baking soda, and salt.

Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined (do not overmix).

Bake the Cake:

Pour the batter into the prepared pan and smooth the top.

Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake cool completely (at least 1 hour) before frosting.

Prepare the Buttercream Frosting:

In a large bowl, beat 2 sticks (1 cup) of softened butter on medium speed until creamy.

Add heavy cream, vanilla, and salt, mixing until smooth.

Gradually add powdered sugar, beating until the frosting is light and fluffy.

Make the Strawberry Crunch Topping:

In a sealed plastic bag, crush golden Oreos and freeze-dried strawberries with a rolling pin until pea-sized crumbs form.

Add 4 Tbsp melted butter, seal the bag, and shake to coat evenly.

Assemble the Cake:

Spread the frosting evenly over the cooled cake.

Generously sprinkle the strawberry-Oreo crunch on top.

Slice, serve, and enjoy!