Strawberry Shortcake Crunch Cake


+for cake
•1 box of vanilla cake mix, plus ingredients mentioned on box
•1 box of strawberry cake mix, plus ingredients listed on box
to freeze
•1 1/2 c. softened butter
•6 c. soft sugar
•2 tsp. pure vanilla extract
•6 tablespoons. heavy cream
To make the strawberry crunch
•1 c. Freeze  Strawberry
•1/2 box Nella wafer
•3 tbsp. Melted butter, fresh strawberries, for garnish


Preheat oven 350 degrees. Line four 8-inch round cake pans with parchment paper and spray with cooking spray.
Prepare each cake mixture according to the instructions on the package. Divide between ready-made pans to make two vanilla cakes and two strawberry cakes. Baking accorde to pack instructions. Let cakes cool in pans for 10 minutes, then turn on wire racks to cool completely.
Meanwhile, prepare the decorations: In a large bowl, using a hand mixer, beat the butter and about half the powdered sugar until smooth. Add the remaining powdered sugar, vanilla, and 4 tablespoons of heavy cream and beat until fluffy. If the mixture is too stiff, add more heavy cream.
Make Strawberry Crunch: In a large Ziploc bag, crush freeze-dried strawberries and nila and wafer using a rolling pin. Add the butter to the bag and stir until the mixture is homogeneous.
Put a little decoration on the cake plate (to keep the cake in place) and place the parchment slices on each side of the cake plate. Put the strawberry cake first and put the icing on it, then put the first vanilla cake and frosting on top. Repeat the process with the rest of the strawberry and vanilla cakes. Frost the sides, then cover the entire cake with the strawberry crunch, pressing the mixture onto the sides and top.
Decorate the face of the cake with fresh strawberries if desired and serve.

Enjoy !