Strawberry Crunch Cake

Preheat oven to 340℉.

Spray 3, 8-inch round baking pans with non stick spray or use cake release.

Prepare the cake mixes according to package directions.

Divide the batter between pans, baking two strawberry and one vanilla cake.

Bake according to package instructions. Let cakes cool in pans for at least 10 minutes before moving to a wired rack or let them cool in pans completely.

Using a hand mixer, beat butter and half of the powdered sugar until smooth.

Add the remaining powdered sugar, vanilla and 6 tablespoons heavy cream. Mix on high for 7 minutes.

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

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.

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

Lay down a strawberry cake layer, vanilla cake layer and top with the last strawberry cake, adding buttercream in between each layer.

Add strawberry crunchies between the layers. For this next part you will need to work quickly.

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.

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

Frost the top of the cake and cover with crunchies.

Decorate with buttercream roses and fresh strawberries