INGREDIENTS FOR THE CAKE 1 box vanilla cake mix, plus ingredients called for on box 1 box strawberry cake mix, plus ingredients called for on box FOR THE FROSTING 1 1/2 c. butter, softened 6 c. powdered sugar 2 tsp. pure vanilla extract 6 tbsp. heavy cream FOR THE STRAWBERRY CRUNCH 1 c. freeze-dried strawberries 1/2 box Nilla wafers, crushed 3 tbsp. melted butter fresh strawberries, for garnish.
DIRECTIONS Preheat the oven to 350 degrees Fahrenheit. Using parchment paper and cooking spray, line four 8″ round cake pans.
Follow the directions on the package for each cake mix. Make two vanilla cakes and two strawberry cakes by dividing the batter between the prepared pans. Preheat oven to 350°F and bake according to package directions. Allow 10 minutes for the cakes to cool in the pans before inverting onto wire racks to cool entirely.
Meanwhile, prepare the icing: Using a hand mixer, beat butter and roughly half of the powdered sugar until smooth in a large mixing dish. Beat in the rest of the powdered sugar, vanilla, and 4 tablespoons heavy cream until frothy. Add more heavy cream if the mixture is too stiff.
Crush freeze-dried strawberries and Nilla Wafers in a big Ziploc bag with a rolling pin to make the strawberry crunch. Toss the butter into the bag until it is equally distributed.
Place a dollop of frosting on the cake plate (to keep the cake in place) and parchment strips on each side. Place the first strawberry cake on the bottom and ice it, then the first vanilla cake on top and frost it. Carry on with the remaining strawberry and vanilla cakes in the same manner. After frosting the sides, totally cover the cake with strawberry crunch, pressing the mixes all over the edges and top.
If preferred, garnish the top of the cake with fresh strawberries before serving.