In a blender or food processor, process 3 cups freeze-dried strawberries into a fine powder.

Preheat the oven to 350° F. Line a 9×13 inch baking dish with parchment paper.

In a large bowl, beat together the coconut oil, yogurt, eggs, sugar, strawberry jam, and vanilla. Add the flour, baking powder, baking soda, and salt. Add about ⅔ of the strawberry powder (save the remainder for the frosting). Mix until just combined, then slowly beat in the milk until fully combined.

Pour the batter into the prepared pan. Bake for 30-35 minutes, until the top is just set and no longer wiggly in the center. Remove and let cool.

To make the frosting: In a stand mixer, beat together the cream cheese until whipped.

Add the butter and beat until light and fluffy, about 2 minutes.

Add the powdered sugar and vanilla. Beat until the frosting is light and fluffy, then slowly stream in the milk until your desired consistency is reached, you may not use it all.

Frost the cake all over. Swirl the jam into the frosting, not fully mixing it in.

Add the rice crispies to a blender or ziplock bag. Crush into fine crumbs, then mix in the remaining strawberry powder (about 3 tablespoons). Sprinkle the crumbs over the cake. Slice, eat and enjoy!