Preheat oven to 350°F (175°C) and grease a 9x13-inch baking pan. Prepare the white cake mix according to package directions; bake 25 to 30 minutes until a toothpick comes out clean. Cool in the pan for 10 minutes.

Poke holes all over the warm cake with a wooden spoon handle. Dissolve the strawberry gelatin in 1 cup boiling water, let it cool 5 minutes. Pour the sweetened condensed milk over the cake, then pour the gelatin mixture on top. Cool completely, then refrigerate 30 minutes.

Beat the softened cream cheese, powdered sugar, and vanilla until smooth. Fold in the whipped topping. Spread over the chilled cake.

Crush the Golden Oreos into fine crumbs, mix with melted butter, then fold in crushed freeze-dried strawberries. Sprinkle evenly over the cream layer.

Cover and refrigerate at least 4 hours, preferably overnight. Cut into squares and serve cold.