Strawberry Crunch Cake

Step 1

Preheat oven to 350F and bake cake according to directions in 2 round cake pans. Cool.

Step 2

While the cake is baking, prepare the crunch topping. Remove cream from 30 Golden Oreos. Crush/grind Oreos into a coarse texture. Blend in the dry Jell-o mix. Then blend in the melted butter.

Step 3

Add freeze-dried strawberries and pulse until they are chopped and blended.

Step 4

For the filling mixture, whip the heavy whipping cream until stiff peaks form. Add powdered sugar and vanilla pudding mix.

Step 5

Beat until everything is incorporated.

Step 6

For the layer cake, once the cakes are cooled place one cake on a dish. Spread about half of the whipped vanilla cream on top of the cake.

Step 7

Cover the topping with sliced strawberries.

Step 8

Add the second cake. Add the remaining whipped filling to the top of the second cake.

Step 9

Frost the outside of the cake, covering everything, with a layer of the Cool Whip. Then apply the strawberry crunch topping all over. This gets a little messy.

Step 10

Mix the glaze and drizzle it over the cake.

Step 11

Decorate with sliced strawberries.

Step 12

The cake must stay refrigerated and can be frozen. It can be left out at potlucks/BBQs (just put any leftovers in the refrigerator after).