• 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.

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. Mix on high for 7 minutes.
• If the mixture is too stiff, add more heavy cream.

Make 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 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