Preheat the oven to 350°F. Line a 13x9-inch light metal baking pan with parchment paper or foil, leaving some overhang for easy lifting. Lightly spray with cooking spray.

In a large bowl, combine the dry strawberry cake mix, melted butter, and egg. Stir with a spatula until a soft dough forms.

Press the dough evenly into the prepared pan, using clean hands if needed to create a smooth layer.

Bake for 20 to 25 minutes, or until a toothpick inserted near the center comes out clean. Let the bars cool completely.

To make the frosting, beat the softened cream cheese until fluffy, about 1 minute. Transfer it to another bowl.

In the same mixing bowl, add the heavy whipping cream, confectioners’ sugar, and vanilla extract. Whisk until stiff peaks form, about 5 to 7 minutes.

Gently fold the whipped cream cheese into the whipped cream until smooth and fully combined.

Spread the frosting evenly over the cooled Strawberry Shortcake Crunch Bars. Chill in the refrigerator while you make the topping.

In a medium bowl, mix the crushed Golden Oreos, dry strawberry gelatin powder, and melted butter until evenly coated.

Sprinkle the crunch topping generously over the frosted bars and gently press it into the frosting.

Slice into bars and serve right away, or chill until ready to serve.