Line a springform pan with parchment paper and set aside.
Crush Golden Oreos and freeze-dried strawberries together in a food processor or sealed bag.
Mix the crushed topping with melted butter until crumbly and combined.
Soften vanilla ice cream for about 10 minutes, then spread half evenly in the pan. Freeze for 20 minutes.
Add a thin layer of pound or sponge cake if using, press lightly, and freeze again for 15 minutes.
Soften strawberry ice cream, then spread evenly over the cake layer. Freeze for at least 1 hour.
Press the prepared strawberry crunch topping onto the top layer and gently pat it down.
Freeze the entire cake for 4 hours or overnight for best results.
Before serving, decorate with whipped cream, fresh strawberries, and drizzle with white chocolate if desired.
Let sit at room temperature for 5–10 minutes, then slice with a hot knife and serve.