1. Preheat the oven to 350°F (175°C). Grease a 9-inch springform or deep cake pan and line the bottom with parchment paper so the cake releases cleanly after baking.

2. In a medium bowl whisk together the flour, baking powder, baking soda, and salt until well combined, then set this dry mixture aside.

3. In a large mixing bowl beat the softened butter and granulated sugar together for 3–4 minutes, until pale and fluffy. Add the eggs one at a time, mixing well after each addition, then beat in 1 teaspoon of the vanilla extract.

4. Mix in the sour cream until smooth. Add the dry ingredients in two additions, alternating with the milk, beginning and ending with the dry ingredients, and mix just until the batter is smooth and no dry streaks remain.

5. Spread the batter evenly into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let the cake cool in the pan for 10–15 minutes, then turn it out onto a wire rack to cool completely.

6. While the cake cools, chop most of the strawberries into bite-size pieces, reserving several whole berries for garnish. Toss the chopped berries with the 2 tablespoons of granulated sugar and let them sit for 10–15 minutes to macerate and release their juices.

7. For the strawberry cream filling, beat the cream cheese with 1/3 cup of the powdered sugar and the remaining 1 teaspoon vanilla extract until smooth and fluffy. In a separate bowl whip 1 cup of the heavy cream to soft peaks, then gently fold it into the cream cheese mixture. Fold in most of the macerated strawberries, reserving a few spoonfuls for layering.

8. Once the cake is completely cool, carefully slice it horizontally into two even layers with a long serrated knife. Place the bottom layer back into the cleaned springform ring or onto a serving plate fitted with a cake ring.

9. Spread the strawberry cream filling over the bottom cake layer, spoon on the reserved macerated strawberries, and sprinkle about half of the crushed Oreo cookies over the cream to add pockets of chocolatey crunch. Gently place the second cake layer on top and press lightly to level it.

10. For the whipped topping, whip the remaining 1 1/4 cups heavy cream with the remaining 1/3 cup powdered sugar until medium peaks form that are sturdy but still soft and spreadable. Spread this whipped cream over the top and slightly down the sides of the cake.

11. Pile the remaining crushed Oreo cookies over the top of the cake and nestle the reserved whole strawberries into the crumble for a dramatic finish. Chill the assembled cake for at least 1 hour, or until the layers are set and the slices cut cleanly.

12. Slice with a sharp knife, wiping the blade between cuts, and serve cold with any extra berries and crumbs on the side.