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Preheat the oven to 350 degrees Fahrenheit. Line 4 (8-inch) round cake pans with parchment paper and grease with oil, butter, or cooking spray.
Prepare the vanilla and strawberry cake batters according to package instructions. Pour batters evenly into the cake pans, making 2 vanilla cakes and 2 strawberry cakes.
Bake the cakes according to package instructions. Let them cool in the pans for 10 minutes, then flip them over onto wire racks to cool completely.
While the cakes are cooling, prepare the frosting. In a large bowl, beat together softened butter and half of the powdered sugar with an electric mixer at medium speed until smooth and lump-free.
Pour the remaining powdered sugar, vanilla, and 4 tablespoons of heavy cream. Continue to beat until fluffy and spreadable. Beat in the remaining 2 tablespoons of cream if the frosting is too stiff.
Prepare the strawberry crunch: place freeze-dried strawberries and Nilla wafers in a large Ziploc bag. Squeeze out excess air and seal. Crush the mixture with a rolling pin. Add the melted butter to the bag and massage to coat the crushed mixture.
Once the cakes are cool, assemble the layers. Dab a bit of frosting onto the middle of a cake plate. Place the first layer of strawberry cake on the cake plate - the frosting should secure it in place.
Spread frosting evenly on top of the cake. Top with the first vanilla cake layer and frost. Repeat with the remaining strawberry and vanilla cakes. Frost the tops and sides of the cake.
Coat the entire cake with strawberry crunch. Garnish with fresh strawberry slices.
Refrigerate until ready to serve. Slice and enjoy!