Instructions

1. First, make the cake. Preheat the oven to 350°F. Line a 9 x 13-inch baking pan with parchment paper on all sides. Set aside.
2. In a stand mixer fitted with the whisk attachment, add the butter and oil and beat on low speed until combined so the oil doesn’t fly everywhere. Gradually increase the speed to medium-high and beat until smooth, about 1 minute.
3. Add the granulated sugar and beat on medium-high speed until the mixture is light and fluffy, about 2 minutes. Use a silicone spatula to scrape down the sides and bottom of the bowl, then add the eggs, egg whites, vanilla, and almond extract. Beat on medium-high speed until the mixture is light and fluffy, about 2 minutes.
4. In a separate mixing bowl, add the flour, baking powder, and salt and whisk to combine. With the mixer on low speed, add in half of the dry ingredients, then all of the milk and sour cream, then the remaining half of the dry ingredients. It’s okay if the batter still has a few lumps—you don’t want to overmix.
5. Pour the batter into the prepared pan and bake until the cake has risen and is just starting to turn golden brown, the top springs back to the touch, and a butter knife inserted in the center of the cake comes out with just a few moist crumbs attached, 30 to 35 minutes. Place the cake, still in the pan, onto a cooling rack to cool completely.
6. Once the cake is cool, make the strawberry frosting. Place the freeze-dried strawberries into a blender or food processor and pulse until they look like fine sand. Set aside. You can leave the food processor out–you’ll need it to make the strawberry crunch topping later.
7. In a stand mixer fitted with the paddle attachment, add the butter and cream cheese and mix on medium speed until combined, about 30 seconds. Use a silicone spatula to scrape down the sides and bottom of the bowl, then add the pulverized strawberries, powdered sugar, milk, vanilla extract, and salt. Beat on medium speed until light and fluffy, about 1 minute.
8. Next, make the strawberry crunch topping. Place the freeze-dried strawberries into a blender or food processor and pulse until they look like fine sand. Transfer them into a bowl. Add the Oreo cookies to the food processor (no need to clean it!) and pulse until broken down into small pieces. Add the cookie crumbs to the pulverized strawberries and stir to combine. Add the melted butter to the mixture and mix to combine.
9. Assemble the cake. Dollop the frosting all over the cake, then use an offset spatula (a large spoon also works) to spread the frosting evenly to the edges. Sprinkle the strawberry crunch topping all over the top of the cake, gently patting it into the frosting so it sticks. Place in the fridge until ready to serve.