Biscoff cake layers with Biscoff spread and cookies and strawberry buttercream.
Preheat your oven to 325 degrees F. Spray two 8-inch pans with non-stick cooking spray, line the bottoms with parchment and spray again. Set aside.
Divide the batter evenly among your pans and bake for about 35 to 40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs on it. Cool 10 minutes on a wire rack before inverting onto cooling racks to cool completely.
In a stand mixer fitted with a paddle attachment, cream the butter on medium-high speed for about two minutes.
With the mixer on low speed, slowly add the sifted powdered sugar and freeze dried strawberries until incorporated. Scrape down the sides of the bowl and continue to mix for another minute.
Add the jelly, cream and vanilla and increase the speed to medium-high and beat the frosting for five minutes, until light in color and texture. If the buttercream seems too thick, add a couple more tablespoons jelly and cream.
Divide each cake layer in half to create four thin cake layers.
Place the first cake layer on a cake board and top with 1 cup Biscoff filling. Crumble three cookies into small pieces and press into the filling.
Place the second cake layer on the Biscoff filling and evenly spread 1 cup of strawberry buttercream over the cake layer. Slice fresh strawberries and place them over the buttercream.
Place the next cake layer on top and cover with another cup of Biscoff filling and more cookies.
Gently place the final cake layer, top side down, on the top.
Finish frosting the cake with the strawberry buttercream.