Preheat oven to 350°F. Grease and line two 8-inch cake pans.

Combine cake mix, eggs, oil, milk, strawberry gelatin, and strawberry puree. Beat for 2 minutes.

Divide batter between pans and bake for 25-30 minutes until toothpick comes out clean.

Cool in pans for 10 minutes, then transfer to wire rack to cool completely.

Beat cream cheese and butter until smooth.

Add powdered sugar gradually, mixing on low speed.

Mix in vanilla and salt until creamy and smooth.

Pulse vanilla cookies, strawberry wafers, and freeze-dried strawberries in food processor until crumbly.

Stir in melted butter until mixture resembles wet sand.

Level cake layers if needed.

Place first layer on cake plate, spread with frosting.

Add second layer, then frost the entire cake.

Press crunch mixture onto sides and top of cake while frosting is still soft.

Refrigerate for 1 hour before serving.

Garnish with fresh strawberries if desired.