Prepare: Line a 9×13-inch pan (or use it unlined) and set out the following: 24 graham crackers, 3½ c heavy cream (very cold), 8 oz black cream cheese (softened), 2 tsp vanilla, ⅔ c powdered sugar, 1½–2 lb strawberries (hulled and sliced thin), 3 Tbsp butter (melted), 1 c freeze-dried strawberries, and 16 Golden Oreos.

Whip the cream: In a chilled mixing bowl, use a stand mixer with a whisk attachment or an electric hand mixer to beat the 3½ c heavy cream until stiff peaks form. Stop when peaks hold their shape. Transfer the whipped cream to a separate bowl and set aside.

Make the cream cheese mixture: In the mixer bowl (no whisk needed—use the paddle or beaters), beat the 8 oz black cream cheese with 2 tsp vanilla and ⅔ c powdered sugar on medium-high speed until smooth and creamy with no lumps.

Combine cream and cream cheese: Add about 2 c of the whipped cream to the cream cheese mixture and beat briefly on low speed to loosen and incorporate. Gently fold in the remaining whipped cream (about 1½ c) with a spatula until the mixture is uniform and light. Do not overmix—keep it airy.

Layer 1 (bottom): Spread a very thin layer (about 3 Tbsp) of the cream cheese mixture across the bottom of the 9×13 pan to prevent crackers from sticking. Arrange a single layer of graham crackers over the bottom, breaking crackers as needed to fully cover the pan (about 7–8 crackers per layer).

Layer 2 and 3 (filling and strawberries): Spread about 2¼ cups of the cream cheese mixture in an even layer over the graham crackers. Arrange half of the sliced strawberries in a single layer over the filling. Add another single layer of graham crackers on top of the strawberries. Spread another ~2¼ cups of the cream cheese mixture evenly over that cracker layer, then arrange the remaining sliced strawberries in a single layer.

Top and finish: Place a final layer of graham crackers over the second strawberry layer. Spread the remaining cream cheese mixture evenly over the top layer of crackers.

Make the strawberry crunch: In a food processor, pulse 1 c freeze-dried strawberries and 16 Golden Oreos until you have a fine crumb. Add the 3 Tbsp melted butter and pulse a few times until the crumbs hold together like a crumble. (Alternatively, crush the cookies and freeze-dried strawberries in a sealed plastic bag with a heavy spoon, then mix with the melted butter in a bowl.)

Finish, chill, and serve: Sprinkle about ¾ of the strawberry crunch mixture over the top of the cake and reserve the rest for serving. Cover the cake and chill for at least 4–5 hours, or preferably overnight (about 12 hours), until the graham crackers are softened. For easier slicing, freeze the assembled cake for about 30 minutes before cutting. To slice, run a sharp knife under hot water, dry it, cut, wipe the knife between cuts, and use a thin metal spatula to lift slices. Refrigerate leftovers for 3–4 days.