For the Cakes:

Cup of Yum
1. Prepare the Strawberry Cake mix based on the instructions on the back of the box.  Pour the mix into 2 9-inch pans and bake based on the box instructions.  I baked mine for 25-30 minutes until a tooth pick inserted into the middle of the cakes come out clean.  Cool the cakes in the pan for 10 minutes and then move to a wire rack to cool completely.
2. Prepare the White Cake mix based on the instructions on the back of the box.  Pour the mix into 2 9-inch pans and bake based on the box instructions.  I baked mine for 25-30 minutes until a tooth pick inserted into the middle of the cakes come out clean.  Cool the cakes in the pan for 10 minutes and then move to a wire rack to cool completely.

For the Buttercream:

1. While the cakes are cooling, prepare the buttercream icing.
2. Cream the butter in a large mixing bowl with a stand up mixer or hand held mixer.
3. Then beat in the powdered sugar (1 cup at a time) on low speed until well combined.
4. Then stir in the vanilla.  Then gradually add in the milk on medium high speed until the icing is the consistency that you prefer.

For the Crunch Topping:

1. Place the freeze dried strawberries and the vanilla wafers in a food processor.
2. Pulse on high until the mixture is in fine crumbs.
3. Then add in the melted butter and pulse until well combined.

Assemble the Cake:

1. Cut the round portion of the cakes off the top of the cakes with a serrated knife to make the cakes level.
2. Put 1 of the strawberry cakes on a serving platter or cake stand.  Then top it with the buttercream icing.
3. Then stack one of the white cakes on top and top that layer with buttercream icing as well.
4. Continue this process with the remaining strawberry cake and then the white cake.
5. Frost the top of the cake and the sides of the cake with the remaining buttercream frosting (reserve some of the buttercream to decorate the top of the cake).
6. Then cover the entire cake with the strawberry crunch topping, pressing it into the frosting on the sides and on the top of the cake. Note: You want to cover the cake with the crunch topping immediately after you icing the cake before the icing dries.
7. Use the remaining frosting to pipe some swirls on top of the cake and then top those swirls with fresh strawberries.
8. Chill the cake until ready to serve.