Using a hand or stand mixer, mix the butter and cream cheese until well blended.
Then add the vanilla extract and salt.
Next on slow speed, add the powdered sugar about a ½ c at a time until well blended and creamy (approximately 3 minutes).
Crunch topping:
Remove the filling from the Oreos and place the cookies in a ziplock bag. Remove the air from the bag and crush the cookies with a rolling pin or similar.
Add the ½ package of strawberry Jello mix and mix.
Add the melted butter and mix until combined.
Once the cake has completely cooled, spread the cream cheese mixture over the cake. Then press the crunch mixture into the cream cheese mixture covering most of the cake as possible. Refridgerate until ready to serve.
Tips:
Use ripe strawberries for the best flavor.
Crush the cookies into large, coarse pieces, so they provide a nice crunch in every bite.
Make sure the butter and eggs are at room temperature before starting the recipe. This will help ensure that the batter emulsifies properly.
If you don’t have buttermilk, you can make a substitute by mixing 1/2 cup of milk with 1 tsp of white vinegar or lemon juice. Let it sit for 5 minutes before using.
Let the cake cool completely in the pan before removing, as this will help prevent it from breaking apart.