Prepare a 9 inch round cake pan by covering the bottom of the pan with 2 pieces of plastic wrap, criss-crossed. Leave the pieces long enough to hang over the edges so you can wrap the cake back up once you finish building it.
Making the crust: grind 16 vanilla Oreos in a food processor. Add in the melted butter and pulse until combined. Press the crust into the bottom of the pan with your hands. Place the pan in the freezer to solidify for about 30 minutes.
Pull the pan from the freezer and cover the crust with half of the strawberry ice cream. If using store-bought ice cream, you may need to let your ice cream soften just a little bit before spreading. Use a spatula to press it flat and even. Place it back in the freezer to solidify, about 30 minutes.
Pull the pan from the freezer and cover the strawberry ice cream layer with ¾ of the vanilla ice cream. Place in the freezer to solidify another 30 minutes.
Pull the pan from the freezer and cover the vanilla ice cream layer with the rest of the strawberry ice cream. Place in the freezer to set and solidify for a final 30 minutes.
Making the cake topping: In a food processor, pulse the remaining vanilla Oreos. Set aside. Next, pulse the freeze dried strawberries. Combine the freeze dried strawberries and the crushed vanilla Oreos.
Once the ice cream cake feels solid, pull it from the freezer and remove it from the pan. Remove the plastic wrap. Use the rest of the vanilla ice cream and an offset spatula to smooth the outside of the cake and make the edges even. Place the cake over a sheet pan (to catch the toppings that fall) and use clean, dry hands to place the crushed freeze dried strawberries on the outside of the cake.
Place the cake in the freezer until ready to enjoy!