For White Chocolate Frosting, start this first as it needs to be refrigerated until cold. This can be done a day in advance
Heat cream until hot but not boiling, pour over white chocolate and stir 7ntil smooth. Cool to room temoerature then refrigerate until cold
Make Cake
Preheat oven to 350. Spray 4 - 8 inch cake pans with bakers spray
Whisk in a bowl flour, cocoa powder, baking soda and salt
In a large bowl beat butter and both sugars until light and fluffy, then beat in eggs one at a tme, then beat in vanilla. Alernate buttermilk with flour beating just until incorporated
Divide evenly between the 4 prepared pans. Bake 15 to 18 minutes until a toothpick comes out just clean
Cool in pans 10 minutes then remove from pans to a rack to cool completely
Make Crunch Topping
Take one cake layer and break it into crumbs, place crumbs on a foil lined baking sheet
Bake at 350 until lightly toasted, stirring occasionally anout 15 to 20 minutes. Cool completely the pulse in a food processor to make corse crumbs. Set aside until you need them.
Make Strawberry Cream Filling
Dissolve jello in boiling water, add the 1/2 cup cold water and chill until cold but still liquid, about 15 minutes
Whip the cream until it holds its shape, add vanilla
Beat in jello until mixed then fold in sliced strawberries. Refrigerate while finishing white chocolate frosting
Finish White chocolate Frosting
Beat cold white chocolate/cream mixture until light and fluffu
Assemble cake
Place 1 cake layer, bottom up on serving plate, top with 2/2 of strawberry cream
Add second cake layer, bottom up
Add remaining filling
Add third cake layer, bottom up
Frost entire cake with white chocolate frosting. For a easy time frosting it's best to chill the cake at least 2 hours to let it firm up
Apply crumb crunch
Place a large piece of parchment paper under cake plate to catch all the crubs. With the palms of your hands gently press reserved toasted cake crubs all over cake. Brush up fallen crumbs with a pastry brush.
Garnish with fresh strawberries
