Preheat your 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, milk, eggs, and vanilla extract. Beat on medium speed for 2 minutes until smooth and creamy. Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted comes out clean.

While the cake cools, prepare the crunchy topping. Crush the Oreo cookies (without cream filling) into fine crumbs using a food processor or placing them in a sealed bag and crushing with a rolling pin. Mix the cookie crumbs with melted butter and brown sugar until well combined. Spread the mixture on a baking sheet and bake at 350°F for 8-10 minutes until golden and crisp. Let it cool completely.

In a chilled mixing bowl, combine heavy whipping cream, powdered sugar, and vanilla extract. Whip on high speed until stiff peaks form. Be careful not to over-whip. This creamy frosting will hold its shape beautifully and pair perfectly with the fresh strawberries.

Once the cake layers are completely cool, place one layer on your serving plate. Spread a generous layer of whipped cream frosting over the first layer, then arrange half of the sliced strawberries on top. Place the second cake layer gently on top. Frost the entire cake with the remaining whipped cream. Generously press the cooled crunch topping onto the sides and top of the cake. Garnish with whole strawberries.