• Preheat oven to 350°.
• 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 Frosting

• In a large bowl, use a hand mixer and beat butter and half of the powdered sugar until smooth. You can also use a stand mixer if you have it.
• Add the remaining powdered sugar, vanilla and 7 tablespoons heavy cream and mix On high for 7min.
• If the mixture is too stiff, add more heavy cream.

Make Strawberry Topping

• 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.

Assemble The Cake

• 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 buttercream frosting.
• 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.