For the Cake

1. Preheat the oven to 350 degrees Fahrenheit. Spray and/or add parchment paper to a 9×5 inch loaf pan. Set aside until later.
2. In a large bowl, mix oil, granulated sugar, room temperature sour cream, room temperature eggs, and vanilla until combined. 
3. Add flour, salt and baking powder to the wet ingredients, and only mix until you see the dry ingredients disappear into the batter to avoid overmixing.
4. Fold chopped strawberries into the batter until evenly dispersed throughout. Then, pour batter into the prepared loaf pan.
5. Bake for about 50 minutes or until a toothpick inserted into the center comes out with just a few crumbs. Cover the loaf pan with aluminum foil if the top is browning too quickly. 
6. After removing the bread from the oven, allow it to cool in the pan for 20-30 minutes. Then, remove the cake from the pan to finish cooling on a wire rack or plate. 

For the Glaze

1. In a medium bowl, use a fork to squish the strawberry into the powdered sugar and milk. Mix until the strawberry is dispersed throughout and the mixture is smooth and combined.
2. The glaze should be thick but should fall from the fork when lifted out of the bowl. Add additional milk by the ½ tablespoon to create a smoother glaze or additional powdered sugar by the tablespoon to thicken the glaze.

For the Crunch Topping and Decoration

1. In a medium bowl, mix slightly cooled melted butter, crushed Oreo cookies, and jello powder together with a spoon.
2. Pour the glaze over the cooled loaf cake before immediately sprinkling the strawberry crunch topping over it. Use your hands to push the topping into the glaze to ensure it sticks to the icing.
3. Store the cake tightly covered, in an airtight container, or wrapped in cling wrap at room temperature for up to 4 days or in the freezer for up to 4 months.