Start by preheating your oven to 350°F (175°C). Line your cake pans with parchment paper and lightly grease the sides.

In a medium bowl, whisk together flour, baking powder, and salt. Set it aside. In a large bowl, cream the butter and sugar together until light and fluffy. This step is important because it helps create a soft, airy cake.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. If you’re using strawberry puree, mix it in now.

Alternate adding the dry ingredients and milk to the batter, starting and ending with the dry ingredients. Mix just until combined. Divide the batter evenly between the pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

Let the cakes cool completely before frosting.

In a chilled bowl, beat the heavy cream until soft peaks form. Add powdered sugar and vanilla, then continue beating until stiff peaks form.

If using cream cheese, beat it separately until smooth, then gently fold it into the whipped cream. This adds stability without making the frosting heavy.

Keep the frosting chilled until ready to assemble.

In a food processor, pulse the vanilla cookies and freeze-dried strawberries until crumbly. Pour in the melted butter and pulse again until the mixture resembles wet sand.

This crunch topping is what makes the Strawberry Shortcake Crunch Cake Recipe so special. It should be vibrant pink, fragrant, and slightly buttery.

Place one cake layer on your serving plate. Spread a generous layer of whipped cream frosting on top. Add the second layer and repeat. If using three layers, continue stacking.

Frost the outside of the cake with a thin crumb coat, then chill for 20 minutes. This helps the crunch topping stick better.

Press the strawberry crunch mixture gently onto the sides and top of the cake. Don’t rush this part. Take your time and enjoy it.