Strawberry Crunch Cake

Step 1

Preheat oven to 350°.

Step 2

Spray (8-inch by 2 inch baking pans with non stick spray or use cake release Prepare each cake mix according to package instructions.

Step 3

Divide between pans baking two strawberry and one vanilla cake.

Step 4

Bake according to package instructions. Let cakes cool in pans for at least ten mins before mov- ing to a wired rack or let them cool in pans completely.

Step 5

In a large bowl, use a hand mixer and beat butter and half of the powdered sugar until smooth. You can also use a stand mixer if you have it.

Step 6

Add the remaining powdered sugar, vanilla and 7 tablespoons heavy cream and mix On high for 7min.

Step 7

If the mixture is too stiff, add more heavy cream.

Step 8

Blend freeze-dried strawberries and Nilla Wafers in a high impact blender or food processor. Add melted butter and pulse until the mixture is evenly combined.

Step 9

Place a small dollop of frosting onto an 8 or 10 inch cake board.

Step 10

Lay down a strawberry layer, vanilla layer and top with strawberry, filling each layer with buttercream frosting.

Step 11

Add buttercream to the sides of the cake. It doesn’t need to be perfectly smooth but it should be thick enough to not see cake through the frosting.

Step 12

Add strawberry crunchies immediately before the frosting “crusts” over making it difficult to get the mix to stick.

Step 13

Frost the top of the cake and cover with crunchies.

Step 14

Decorate with buttercream roses and fresh strawberries.