Crunchy Strawberry Shortcake Cake with Cream Cheese Frosting


°1 box vanilla cake mix,
°1 box strawberry cake mix, plus ingredients called for on box
°1 1/2 tsp. softened butter
°6 ch. Granulated sugar
°2 tbsp. pure vanilla extract
°6 tbsp. heavy cream
°1 ea. freeze-dry strawberries
°1/2 box Nilla wafers, crush
°3 tsp fresh strawberries in melted butter, for garnish


Preheat the oven to 350°. Line four 8-inch round cake pans with parchment paper and grease with cooking spray.
Prepare every cake mix according to pack directions. Spoon into prepared pans, making two vanilla cakes and two strawberry cakes. Cool cakes in pans for 10 minutes, then invert onto wire racks to cool completely.
Meanwhile, prepare the icing: In a large bowl, using a hand mixer, beat the butter and about half the powdered sugar until smooth. Adding rest powdered sugar, vanilla & 4 tsp heavy cream and beat to fluffy. If the mix is too stiff, adding more heavy cream.
Prepare the strawberry crunch: In a large Ziploc bag, crush the freeze-dried strawberries and Nilla Wafers using a rolling pin. Add the butter to the bag and stir until the mixture is smooth.
Place a dab of frosting on a cake plate (to hold the cake in place) and place strips of parchment paper on each side of the cake plate. Place first strawberry cake and top with frosting, then top with first vanilla cake and frosting. Repeat with the remaining Strawberry Vanilla Cakes. Frost sides, then completely coat cake with strawberry crunch, pressing mixture into sides and top.
Garnish the top of the cake with fresh strawberries, if desired, and serve.

Enjoy !