Preheat your oven to 350°F (175°C) and generously grease a 9x13 inch baking pan with butter or non-stick spray, then lightly dust it with flour to prevent sticking.

In a large mixing bowl, use an electric mixer to cream 1 cup of softened unsalted butter until it’s light and fluffy, about 2-3 minutes. Gradually add in 2 cups of granulated sugar, continuing to beat until the mixture is pale and airy.

One at a time, add in 3 egg whites and 1 whole egg, mixing well after each addition. Pour in 1 cup of whole milk, followed by 1 package of strawberry gelatin powder and 1 teaspoon of vanilla extract. Mix until just combined.

In a separate bowl, whisk together 2 ½ cups of all-purpose flour, 2 teaspoons of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of fine sea salt. Sift the flour to eliminate lumps.

Gradually incorporate your dry mixture into the wet mixture, stirring gently until the ingredients are just combined.

Carefully pour the batter into your prepared baking pan and bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.

Once baked, allow it to cool in the pan for 15-20 minutes before transferring to a wire rack to cool completely.

While cooling, prepare the creamy buttercream by beating together 1 cup of softened unsalted butter until fluffy, then gradually add 4 cups of sifted confectioners' sugar, along with 2-4 tablespoons of whole milk or cream and 1 teaspoon of vanilla extract.

In a bowl, crush about 20 Golden Sandwich Cookies and ½ cup of freeze-dried strawberries. Drizzle in ¼ cup of melted unsalted butter, mixing thoroughly.

Once the cake has cooled completely, frost the top generously with your prepared buttercream and sprinkle the crunchy topping over it.