Preheat oven to 325 degrees. Spray 4 –8 inch cake pans with nonstick spray and line with parchment paper.
Making the Strawberry Cake:
With your mixer, combine the Strawberry Cake Mix, eggs, oil, water, cream cheese and flavorings.
Beat on medium speed until combined, scrape the sides of the bowl, and beat well for another minute or so.
Toss the diced strawberries with the cake flour and add to the batter; beat another 30 seconds.
Bake for 25-35 minutes until cake tester comes out clean.
Place on wire racks to cool for 10 minutes and turn out onto parchment paper to cool completely.
Making the French Vanilla Cakes:
With your mixer, combine the French Vanilla Cake Mix, eggs, oil, cream cheese, water and flavorings.
Again, scrape the sides of the bowl and beat for another minute or so.
Pour batter into the 2 cake pans, sprayed with nonstick spray and lined with parchment paper; tap on counter to remove any air bubbles.
Bake on 325 degrees for 25-35 minutes until cake tester comes out clean.
Cool on wire rack for 10 minutes and then turn out onto parchment paper to cool completely.
Making the Strawberry Puree’:
In a small saucepan, add the strawberries, sugar, lemon juice and water; bring to boil, reduce heat and let simmer for 30 minutes.
Remove from heat and let cool completely in the refrigerator; when cool, use an immersion blender to puree’, or use a blender. Store in refrigerator to keep cold.
Making the Frosting:
In your mixing bowl with whisk attachment, beat the whipping cream until stiff peaks form.
Add the sugar,cream cheese, vanilla and strawberry puree’; beat until just completely combined; reserve about 2/3 cup to make the fluff to set the dipped strawberries in on top of the cake.
Making the Strawberry Crumble Topping:
With your food processor, puree’ both packs of cookies and then stream in the melted butter; put in bowl and set aside–making sure you keep 1/2 cup to dip the strawberries in.
Assembling the Cake:
On your serving plate or cake board, place one of the strawberry cake layers.
Next add a vanilla layer, some frosting and puree’; repeat with the next 2 layers.
Use the remaining frosting to frost the top and sides.
Next, press the Strawberry Cookie Crumble into the icing on the sides and on top.
Making the Strawberries:
In a microwave-proof bowl, melt the Ghirardelli Melts on high, about 1 1/2 minutes–but stirring each 30 seconds so that the chocolate won’t burn.
Pipe the icing stars on top of the cake to set each strawberry on.
Refrigerate the cake at least an hour before serving.
Find it online: https://friedpiesandfireflies.com/strawberry-crunch-cake-recipe/