Spray (3) 8-inch by 2 inch baking pans with non stick spray or use cake release Prepare each cake mix according to package instructions.
Divide between pans baking two strawberry and one vanilla cake.
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.
Make the frosting:
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 and mix On high for 7min.
If the mixture is too stiff, add more heavy cream.
Make the strawberry crunch:
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.
Assembly:
Place a small dollop of frosting onto an 8 or 10 inch cake board.
Lay down a strawberry layer, vanilla layer and top with strawberry, filling each layer with butter- cream.
Add strawberry crunchies if you’d like between the layers or omit. 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.
Notes
Add Fresh Strawberries : Decorate with fresh strawberries.
Short cut tip: Feel free to use premade icing to save time.
Variation tip: Fill layers with strawberry preserves.
Hint: After frosting the cake place it on a parchment lined backing sheet and then add the crunchies for easy clean up. Fold the parchment in half to use the excess mixture.
Alternate icing: Use strawberry or cream cheese icing to change it up.