Strawberry Biscoff Crunch Cake

1 . Stage

Preheat the oven to 350 degrees F (175 degrees C). Grease four 9-inch cake pans.

2 . Stage

Combine vanilla cake mix, 3 eggs, 1 cup water, and 1/2 cup oil in a bowl. Beat with an electric mixer until well combined. Divide batter amongst 2 cake pans.

3 . Stage

Combine strawberry cake mix, remaining 3 eggs, 1 cup water, and 1/2 cup oil in a second bowl. Beat with an electric mixer until well combined. Divide batter amongst 2 cake pans.

4 . Stage

Bake cakes in the preheated oven until a toothpick inserted in center comes out clean, 24 to 28 minutes. Remove cakes from oven and cool on a wire rack.

5 . Stage

For the frosting, beat butter and powdered in a bowl sugar until smooth. Add vanilla and heavy cream. Beat until fluffy.

6 . Stage

For the crunch, crush freeze-dried strawberries and cookies in a large resealable plastic bag. Add butter and shake until the mixture is evenly combined.

7 . Stage

Place one vanilla cake on a cake stand and top with a thin layer of frosting. Add one strawberry layer and top with frosting. Repeat with the remaining cakes, alternating between vanilla and strawberry layers. Frost the sides of the cake. Cover the cake completely with strawberry-Biscoff crunch, pressing the mixtures all over the sides and top.