1. Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch pan or two 8-inch round cake pans with parchment paper, then lightly grease the sides.

2. Prepare the strawberry purée by blending fresh or thawed frozen strawberries until smooth. If very thin, simmer in a small saucepan for a few minutes to reduce slightly, then cool completely.

3. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and fine sea salt until well combined. Set aside.

4. In a large mixing bowl, beat the softened unsalted butter, neutral oil, granulated sugar, and light brown sugar on medium speed until pale and fluffy, about 2–3 minutes.

5. Add the eggs one at a time to the butter mixture, beating well after each addition. Mix in the vanilla extract and the cooled strawberry purée until the batter turns a rosy pink.

6. Add the dry ingredients to the wet mixture in three additions, alternating with the Greek yogurt (or sour cream) and the milk or buttermilk. Begin and end with the dry ingredients, mixing on low speed just until combined.

7. Pour the strawberry cake batter into the prepared pan(s) and smooth the top with a spatula, spreading it into an even layer.

8. In a separate bowl, combine the crushed Oreo cookies, light brown sugar, fine sea salt, and melted unsalted butter. Stir until all the crumbs are evenly moistened and clumpy.

9. Sprinkle the Oreo crumble evenly over the top of the batter, gently pressing it down so it adheres to the cake as it bakes.

10. Bake for 28–35 minutes for a 9×13 pan or 25–30 minutes for round pans, or until a toothpick inserted into the cake (avoiding large crumble chunks) comes out with a few moist crumbs.

11. Remove the cake from the oven and let it cool in the pan for 10–15 minutes. Carefully transfer to a wire rack, if desired, and allow it to cool completely before frosting.

12. To make the frosting, beat the cream cheese and softened butter together until smooth and creamy. Gradually add the powdered sugar, mixing on low until incorporated.

13. Add the vanilla extract and 2 tablespoons of heavy cream. Beat on medium-high speed until light and fluffy, adding an extra tablespoon of cream if needed for a smooth, spreadable consistency.

14. If you’d like strawberry frosting, beat in the strawberry purée 1 tablespoon at a time, making sure the frosting stays thick enough to spread.

15. Once the cake is completely cool, spread the frosting over the Oreo crumble, gently working it into the nooks and crannies without dragging off the topping.

16. Slice the Strawberry Cake with Oreo Crumble into squares or wedges and serve. Store leftovers covered in the refrigerator and enjoy within 3–4 days.