STRAWBERRY CRACK CAKE RECIPES

Steps:

• Place 1/2 cup cold water in a small bowl; sprinkle the gelatin on top and let stand for 5 minutes to soften. Transfer to the microwave and cook at medium power until melted and smooth, 30 seconds.
• Set aside 8 perfect strawberries and 8 crackers for a garnish. Hull and slice the remaining strawberries. Transfer 1 1/2 cups of the berries to a food processor; add the sugar and process until pureed. Add the gelatin and process briefly to bend. Strain the berry puree through a fine-mesh sieve, pressing and stirring with a spatula as needed, to remove any seeds.
• Using an electric mixer, whip the heavy cream until stiff. Whisk in the strawberry puree. Add the marshmallow cream, mixing at low speed, then increasing to medium, until nearly smooth. (The mixture will seem thin, but it will set in the refrigerator.)
• Lightly grease an 8-inch springform pan. Place a layer of crackers on the bottom of the pan to cover, breaking a few of them in half as needed to fit into an even layer. Spoon one-third of the marshmallow mixture on top; top with another layer of crackers, then spoon half of the sliced berries on top. Add another third of the marshmallow mixture, another layer of crackers and the remaining sliced berries. Top with the remaining marshmallow mixture. Arrange the reserved 8 crackers to form a ring along the outside edge. Refrigerate the cake overnight.
• Halve the 8 reserved strawberries and place on top of the crackers. Cut the cake with a warmed thin, sharp knife.

Steps:

• Preheat oven to 350°. Line four 8” round cake pans with parchment paper and grease with cooking spray. Prepare each cake mix according to package instructions. Divide between prepared pans, making two vanilla cakes and two strawberry cakes. Bake according to package instructions. Let cakes cool in pans for 10 minutes, then invert onto wire racks to cool completely. Meanwhile, make the frosting: In a large bowl using a hand mixer, beat butter and about half of the powdered sugar until smooth. Add the remaining powdered sugar, vanilla and 4 tablespoons heavy cream and beat until fluffy. If the mixture is too stiff, add more heavy cream. Make the strawberry crunch: In a large Ziploc bag, crush freeze-dried strawberries and Nilla Wafers using a rolling pin. Add butter to bag and toss until the mixture is evenly combined. Place a dab of frosting on a cake plate (to keep cake in place) and place parchment strips on each side of the cake plate. Place down first strawberry cake and top with frosting, then top with first vanilla cake and frost. Repeat with the remaining strawberry and vanilla cakes. Frost sides, then cover the cake completely with strawberry crunch, pressing the mixtures all over the sides and top. Garnish the top of the cake with fresh strawberries, if desired, and serve.