Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. In a large mixing bowl, whisk together flour, sugar, baking powder, and salt. Add softened butter and mix until crumbly. In a separate bowl, whisk eggs, milk, and vanilla extract. Gradually add wet ingredients to dry ingredients, mixing until just combined. Fold in chopped strawberries.

Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely.

While cakes cool, prepare the frosting. Beat softened butter until creamy. Gradually add powdered sugar, strawberry puree, vanilla extract, and salt. Beat until light and fluffy. If frosting is too thick, add a tablespoon of milk; if too thin, add more powdered sugar.

Combine crushed Oreo cookies, crushed freeze-dried strawberries, melted butter, and sugar in a small bowl. Mix until well combined and crumbly texture forms.

Place one cake layer on a serving plate. Spread a generous layer of strawberry frosting. Top with second cake layer. Frost the entire cake with remaining frosting. Gently press the crunchy topping onto the sides and top of the cake. Refrigerate for at least 30 minutes before serving.