Line an 8x8 baking dish with parchment paper and spray it with non-stick cooking spray, then set it aside.
Preheat the oven to 350°F.
In a large bowl, combine the strawberry cake mix, eggs, 2 tbsp of strawberry Jello mix, and 1/2 cup of melted butter.
Beat with a hand mixer until smooth, ensuring there are no clumps left.
Scoop the batter into the prepared baking dish and spread it evenly using a rubber spatula or clean hands.
Bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Once baked, remove from the oven and let it cool completely.
Once the cake has cooled completely, slice off the top to make it even (skip this step if the cake is already flat and level).
In a medium-sized bowl, combine the cream cheese, vanilla, and 1/4 cup of butter. Beat with a hand mixer until well combined.
Add the powdered sugar and heavy cream to the mixture, then beat again until it becomes fluffy and smooth.
Scoop the frosting onto the cooled cake and spread it evenly across the surface.
In a food processor, add the Oreos and pulse until you achieve a mixture of fine crumbs with some larger chunks.
Transfer the crumbs to a large ziplock bag, then add the 4 tbsp of melted butter and the remaining strawberry Jello powder. Seal the bag and shake it until everything is well coated.
Sprinkle the Oreo mixture evenly over the frosting and gently press it down to ensure it sticks. Lift the cake out of the baking dish, slice it into 16 squares, and serve.
