Make the Cake Batter:

• Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
• In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
• In a large bowl, beat butter and sugar until fluffy (about 3 minutes). Add eggs one at a time, mixing well after each addition, then mix in vanilla extract.
• Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients.
• Divide the batter evenly between two bowls. Mix the strawberry gelatin into one bowl to create the pink layer.

Bake and Cool:

• Pour the plain batter into one pan and the strawberry batter into the other. Smooth the tops with a spatula.
• Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
• Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Whip Up the Frosting:

• Beat butter until creamy in a large bowl. Gradually add powdered sugar, vanilla extract, and heavy cream until smooth.
• Set aside about ½ cup of frosting for decorating.

Make the Crunch Topping:

• Crush the vanilla wafers in a resealable bag or food processor.
• In a bowl, mix the crushed cookies with strawberry gelatin powder and melted butter until slightly sticky.

Assemble the Cake:

• Place the strawberry cake layer on a cake stand or plate. Spread a layer of frosting on top.
• Add the vanilla cake layer on top and frost the entire cake with the remaining frosting.
• Gently press the crunch topping onto the sides and top of the cake.

Decorate and Serve:

• Use the reserved frosting to pipe decorative swirls on top or garnish with fresh strawberries. Slice and serve!