Preheat your oven to 350°F. Grease and flour a 9-inch round cake pan.

In a large mixing bowl, combine the flour, baking powder, baking soda, and salt. Set aside.

Using an electric mixer, cream together the butter and sugar until light and fluffy. This should take about 3-4 minutes.

Beat in the eggs one at a time until fully incorporated. Mix in the vanilla extract.

Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.

Gently fold in the chopped fresh strawberries into the batter. Be careful not to overmix.

In a bowl, combine crushed vanilla wafers, crushed freeze-dried strawberries, and melted butter. Mix until well combined.

Pour the batter into the prepared cake pan. Sprinkle the crunch topping evenly over the batter. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.

In a mixing bowl, beat the cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, mixing until creamy.

Once the cake is completely cooled, spread the cream cheese frosting over the top and sides of the cake.

Decorate the cake with additional fresh strawberries and any remaining crunch topping for garnish.

Slice the cake into 8 pieces and serve it as a delightful dessert at your next gathering.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Allow slices to reach room temperature before serving.