Strawberry Shortcake Crunch Cake With Cream Cheese Frosting

For the Strawberry Filling:

• 2 cups fresh strawberries, hulled and chopped
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch
• 2 tablespoons water

For the Crunch Topping:

• 1 1/2 cups freeze-dried strawberries
• 1 1/2 cups vanilla wafer cookies
• 1/4 cup unsalted butter, melted

For the Cream Cheese Frosting:

• 1 cup unsalted butter, softened
• 16 ounces cream cheese, softened
• 4 cups powdered sugar
• 2 teaspoons vanilla extract

For Garnish:

• Fresh strawberries, for decoration
• Mint leaves (optional)

Instructions

Step 1: Prepare the Vanilla Cake

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, beat the butter, vegetable oil, and sugar together until light and fluffy.
4. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
6. Divide the batter evenly between the prepared cake pans and smooth the tops.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.

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