Instructions for the Buttercream

Step 1

Place the Pirouline wafers into a large resealable plastic bag. Using a rolling pin, crush the cookies into small crumbs.

Step 2

In a large bowl, cream the butter using a hand mixer on medium-high speed. Scrape the sides down as needed and beat until the color has lightened to a pale yellow and the texture is creamy (about 5 minutes).

Step 3 

Add the powdered sugar one cup at a time, mixing on low speed and scraping down the sides as you go. Add vanilla extract, milk and salt and mix on low until everything is fully incorporated. Add in the crushed wafers and continue to mix on low until you have a uniform looking result. Do not mix too much to where the cookie crumbs start to disappear.

Instructions for the Cake

Step 1

Follow the instructions for your cake mix and divide the batter of both boxes evenly into three parchment lined 8-inch round cake pans.

Step 2

Let the cakes cool completely after baking. Level the cakes by trimming off the tops with a serrated knife.

Step 3

For the bottom layer of the cake, add a ring of frosting about ½ inch thick around the top of the rim, then swirl towards the center to fill. Layer on the diced strawberries, then add the second layer of cake and repeat frosting. For the final layer, place it upside down so the bottom of the cake becomes the top. Frost the entire cake with the cookie buttercream.

Step 4

Decorate the cake with strawberries cut in half and pieces of the Pirouline wafers.