Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. In a large bowl, whisk together flour, sugar, baking powder, and salt. Add softened butter, milk, eggs, and vanilla extract. Beat on medium speed for 2 minutes until smooth. Gently fold in diced strawberries.

Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.

While cakes cool, combine crushed cookies, melted butter, sugar, and cinnamon in a small bowl. Spread mixture on a baking sheet and bake at 350°F for 8-10 minutes until golden and crisp. Cool completely.

Beat cream cheese and butter until smooth. Gradually add powdered sugar, then vanilla extract and strawberry puree. Beat until light and fluffy.

Place one cake layer on a serving plate. Spread with a layer of frosting. Top with second cake layer. Frost the entire cake, then press the cooled crunch topping onto the sides and top of the cake.