Preheat your oven to 425 degrees F. Then spray a 9x13 dish and set aside.

Prepare your shortcake. Melt your butter and let it cool slightly. Whisk your eggs and set aside. Add all of the other cake ingredients into a large mixing bowl. The batter will be thick and slightly sticky.

Pour the batter into your prepared dish and smooth it out, making it level in the dish. Bake for 14 to 16 minutes till the top is golden brown. 

While the cake is cooking, prepare your topping. Place your Oreos in a ziplock bag and use a rolling pin to coarsely crumble them into a mix of crumbs and chunks. Pour them into a medium bowl. Melt your butter and pour it over the Oreos, a little at a time, stirring in between pours. You want to make sure all of your Oreos are covered. Do the same with the gelatin powder. Pour a little and then stir to get an even coating. 

Once your shortbread is out of the oven, allow it to cool completely. Then spread your cream cheese frosting. Top that with the strawberry crumble and, if you would like, sliced strawberries.