• Preheat the oven to 350°. Spray Bundt pan liberally with nonstick cooking spray and set aside.

Vanilla Pound Cake

• To prepare cake batter:  Mix vanilla cake mix, vanilla pudding mix, milk, vegetable oil and eggs in a medium bowl and stir either by hand or with a hand held mixer until well combined.  Pour prepared batter into a greased bundt pan.
• Bake in a preheated oven for 35-40 minutes or until a toothpick inserted in the center comes out with only a few crumbs {no raw batter}.  Cool in the pan for 15 minutes and then invert onto a cake plate and cool completely {about 45 minutes}.

Strawberry Whipped Cream

• Add 5 strawberries to a food processor and pulse until you have a puree. I like to leave mine with a few chunks but you can go to the consistency that you like. Set aside.
• Combine the heavy whipping cream, powdered sugar and vanilla extract in the large bowl of a stand mixer fitted with the whisk attachment {or a large bowl with a hand held mixer}. On a high speed whisk the ingredients {being sure to stop and scrape the bowl as needed} until you have stiff peaks. This can take a few minutes.
• Pour the strawberry puree into the whipped cream. Fold into the whipped cream carefully making sure it is evenly distributed but not deflating the mixture.

Strawberry Crunch Topping

• Add Golden Oreos to the food processor and pulse until you have crumbs. Pour 1 cup into a bowl. Add freeze dried strawberries to the food processor and pulse until you have a powder {there can be a few chunks}. Put 1 1/4 cups freeze dried strawberry powder into the Golden Oreo crumbs that you set aside. Add the softened butter and work it into the ingredients using your hands {or a spoon}. Continue to work it together until everything is evenly coated.

Cake Assembly

• Take the cake using the bottom of the cake as the top. Add the sliced fresh strawberries to the top of the cake. Top the strawberries with strawberry whipped cream and spread out into an even but thick layer. Add strawberry crunch topping to the whipped cream and serve or chill. Store in the refrigerator for up to 4 days.