Preheat your oven to 350°F (175°C).

Grease two 9-inch cake pans with butter or cooking spray and line the bottoms with parchment paper.

Using a bowl, mix the cake mix, milk, vegetable oil, and eggs. Beat the mixture on medium speed with an electric mixer for about 2-3 minutes until smooth.

Divide the batter evenly between the two prepared cake pans.

Bake for 28-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Allow the cakes to cool in the pans for about 10 minutes, then transfer them to a cooling rack.

Crush strawberry shortbread cookies using a food processor or place them in a zip-top bag and crush with a rolling pin.

Mix the cookie crumbs with melted butter to form the crunch topping. Set aside.

Chill your mixing bowl and whisk attachment in the fridge for 15 minutes.

Pour heavy whipping cream into the chilled bowl. Add powdered sugar and vanilla extract.

Whip on high speed until stiff peaks form.

Place the first cake layer on your serving plate. Spread a generous portion of whipped frosting on top.

Gently place the second cake layer on top. Cover the top and sides with the remaining frosting, smoothing it with an offset spatula.

Sprinkle the prepared crunchy topping evenly over the entire cake.

Refrigerate the cake for at least 30 minutes to allow the frosting to set. Slice and serve for a dessert that’s as delicious as it is gorgeous!