Preheat your oven to 325°F (163°C). Grease and flour a 12-cup Bundt pan, or line it with parchment paper for easier removal. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.

In a large mixing bowl, cream together the softened butter and granulated sugar using a hand or stand mixer on medium speed until the mixture is light and fluffy, approximately 5 minutes.

Add the strawberry-flavored gelatin and vanilla extract to the butter-sugar mixture, mixing until well combined. Incorporate the eggs one at a time, mixing well after each addition.

Gradually add the dry ingredients to the wet mixture in three parts, alternating with the sour cream in two parts, beginning and ending with the dry ingredients. Mix until just combined to avoid overmixing.

Gently fold the finely chopped strawberries into the batter. Pour the batter into the prepared Bundt pan, smoothing the top with a spatula.

Bake in the preheated oven for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for about 20 minutes before transferring it to a wire rack to cool completely.

In a medium bowl, beat together the softened cream cheese and unsalted butter until smooth and creamy.

Gradually add the powdered sugar, 1 cup at a time, mixing well after each addition until the frosting is smooth and fluffy. Mix in the vanilla extract and salt until well combined.

Prepare the Strawberry Crunch Topping:

In a medium bowl, combine the crushed Golden Oreos and strawberry-flavored gelatin.

Drizzle the melted butter over the mixture and stir until the crumbs are evenly coated and the mixture is slightly clumpy.

Once the cake has cooled completely, spread the cream cheese frosting evenly over the top. Generously sprinkle the strawberry crunch topping over the frosting, pressing gently to adhere.

Allow the cake to set for about 30 minutes before slicing and serving.