Strawberry Shortcake Crunch Layer Cake

This recipe turns two yellow cake mixes into a tall, bakery-style 8-inch layer cake with light pink buttercream and a Strawberry Shortcake Crunch filling inspired by the Dutch Valley Foods Strawberry Shortcake Snack Mix (Item #552752).

Ingredients

• CAKE:
• 2 boxes yellow cake mix (plus ingredients listed on each box, typically eggs, oil, and water)
• STRAWBERRY CRUNCH FILLING:
• 2 cups strawberry shortcake snack mix (SKU 552752)
• 2 Tbsp melted butter
• LIGHT PINK BUTTERCREAM:
• 2 cups unsalted butter, softened
• 8 cups powdered sugar
• 4-6 Tbsp heavy cream or milk
• 1 tsp vanilla extract
• Pinch of salt
• 1-2 drops pink gel food coloring per cup of frosting
• DECORATING:
• 1 cup strawberry shortcake snack mix (SKU 552752)
• Fresh strawberries (optional)

Instructions

1. BAKE THE CAKE:
2. Prepare 4 8-inch round cake pans by greasing and lining the bottoms with parchment. Prepare the cake mixes according to the package directions. Divide the batter evenly between the pans. Bake according to package directions until a toothpick comes out clean. Cool completely before frosting.
3. MAKE THE STRAWBERRY CRUNCH FILLING:
4. Place 2 cups of Strawberry Shortcake Snack Mix in a food processor. Pulse a few times until you have a mix of fine crumbs and small crunchy pieces. You want texture, not powder, so leave some larger pieces for crunch. Stir in the melted butter. Set aside.
5. MAKE THE PINK BUTTERCREAM:
6. Beat the softened butter until fluffy, about 3 minutes. Gradually add powdered sugar. Add vanilla, salt, and 4 tablespoons cream. Beat until light and fluffy. Add additional cream if needed for a smooth spreading consistency. Mix in 1-2 drops per cup of frosting of pink food coloring for a soft blush pink shade.
7. ASSEMBLE THE CAKE:
8. Place the first cake layer on a cake board or serving plate. Spread about 1 cup of pink buttercream over the top. Sprinkle the strawberry crunch mixture evenly over the buttercream. Gently press the crunch into the frosting. Add the second cake layer. Repeat with the second two layers.
9. FROST THE CAKE:
10. Apply a thin crumb coat and chill for 20 minutes. Frost the entire cake with the remaining pink buttercream. Create soft swirls on top.
11. DECORATE:
12. Sprinkle the remaining 1 cup Strawberry Shortcake Snack Mix around the outer edge of the top of the cake. Press some of the mix around the bottom border of the cake for a bakery-style finish. Garnish with fresh strawberry halves if desired.

Notes

Buy Strawberry Shortcake Snack Mix 4/5lb (Item #552752) at dutchvalleyfoods.com!