Preheat your oven to 350°F (175°C). Line two 8-inch round cake pans with parchment paper and spray with nonstick cooking spray.

In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.

In a large bowl, beat eggs and granulated sugar until light and fluffy for about 5 to 7 minutes.

Gently stir in the melted butter, vegetable oil, strawberry jam, freeze-dried strawberry powder, strawberry extract, and pink gel food coloring.

With the mixer on low speed, gradually mix in the dry ingredients alternately with buttermilk until just combined.

Divide the batter evenly between the prepared pans and bake for 35 to 40 minutes, or until a toothpick comes out clean.

In a saucepan, whisk sugar, flour, salt, and milk until thickened, about 5-7 minutes. Cool before mixing in room temperature butter.

Crush Golden Oreos and freeze-dried strawberries, then mix in melted butter until it resembles damp sand.

Once cakes are cooled, layer with Ermine frosting, top with the second layer, and frost the entire cake. Coat with the crunchy topping.

Chill the cake for at least an hour before slicing to enhance flavors.