Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract. Whisk together flour, baking powder, and salt. Gradually add dry ingredients to wet ingredients, alternating with milk. Divide batter between pans and bake for 25-30 minutes until toothpick comes out clean. Cool completely.

Combine strawberries, sugar, and lemon juice in saucepan over medium heat. Cook 5-7 minutes until strawberries release juices. Mix cornstarch with water to create slurry, then stir into strawberry mixture. Cook 2-3 minutes until thickened. Remove from heat and let cool completely.

Place golden Oreo cookies in zip-top bag and crush with rolling pin until coarse crumbs. Mix with melted butter and brown sugar until well combined.

In chilled bowl, whip heavy cream until soft peaks form. Gradually add powdered sugar and vanilla extract, whipping until stiff peaks form.

Place one cake layer on serving plate. Spread half of whipped cream frosting over cake, then top with strawberry filling. Place second cake layer on top. Frost entire cake with remaining whipped cream. Generously sprinkle crunchy cookie topping over cake, pressing gently to adhere.

Refrigerate for at least 2 hours before serving to allow flavors to meld and frosting to set. Garnish with fresh strawberry slices before serving.