For the Cake

1. Preheat the oven to 350°F.
2. Mix the wet ingredients: In a large mixing bowl, beat together the sugar, vegetable oil, eggs, and vanilla extract until well incorporated. Scrape down the bowl as needed.
3. Add the sour cream and beat until well combined.
4. Combine the dry ingredients: In a separate bowl, combine the remaining dry ingredients and sift together the flour, baking powder, and salt. Add half the dry ingredients and half the milk, and beat on low speed just until the flour starts to incorporate. Repeat until all ingredients are added and combined. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
5. Pour the batter into a 9-inch by 13-inch pan and bake at 350°F for 28-32 minutes. Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, your cake is done. Remove from the oven and allow to cool completely before frosting.

For the Frosting

1. Pulse the freeze-dried strawberries in a food processor to a fine powder. Sift the powder through a fine mesh sieve to remove any larger granules.
2. Cut the butter into pieces. Using the paddle attachment, whip the butter for 5-7 minutes, scraping down the bowl occasionally, and beating until the butter looks light in color.
3. Add 2 cups of powdered sugar and the vanilla extract and mix on low speed until incorporated, then increase the speed to high, and beat for approximately 60 seconds or until well combined.
4. Next, add the freeze-dried strawberries, 2 cups of powdered sugar, and 1 tablespoon heavy cream (reserve the other tablespoon only if needed) and beat on low speed until incorporated; then increase speed to high and beat for 3 minutes.
5. Add the remaining 2 cups of powdered sugar and salt. Beat on low until the ingredients start to mix. Increase speed to high and beat for another 2-3 minutes until it reaches desired consistency. Spread over the cooled cake.

For the Topping

1. Pulse the freeze-dried strawberries in a food processor to a fine powder.
2. Roughly crush the Oreos in a large Ziploc bag using a heavy kitchen tool (such as an ice cream scoop or rolling pin) to smash the cookies into pea-sized crumbs.
3. Combine the powdered strawberries and golden Oreos in a bowl, pour the melted butter over top, and stir until incorporated. Spread over the top of the frosting.