Prepare the Pan by lining a 9x9 inch square pan with parchment paper.

Crush 24 Golden Oreos into fine crumbs and mix with melted butter. Press mixture into the bottom of the pan and freeze for 10 minutes.

In a large mixing bowl, whip the heavy cream on high speed until stiff peaks form, about 3-5 minutes.

Gently fold in the sweetened condensed milk into the whipped cream until smooth and uniform.

Fold in 1 cup of chopped strawberries, ensuring even distribution.

Pour the strawberry mixture over the prepared crust and smooth the top with a spatula.

Coarsely crush remaining Oreos and sprinkle on top, pressing down gently.

Cover the pan and freeze for at least 8 hours or overnight until set.

Let the dessert sit at room temperature for a few minutes before slicing, then serve topped with additional strawberries.