1-First Step: Make the Cookie Crust Preheat your oven to 325°F and prepare three 8-inch cake pans with cooking spray and parchment paper. Blend 32 cookies into fine crumbs using a food processor. In a bowl, mix the melted ½ cup unsalted butter, ⅓ cup granulated sugar, and crumbs until fully combined. Press 1 cup of the mixture into each pan and bake for 8 minutes. Let them cool in the pan for 10 minutes before moving on.

2-Second Step: Prepare the Cookie Cake Layers Blend 22 cookies into fine crumbs. In a large bowl, whisk together the crumbs, 2¼ cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1 teaspoon salt. In another bowl, cream 1 cup unsalted butter, 1⅔ cups packed light brown sugar, and ¼ cup vegetable oil until fluffy, about 2-3 minutes. Beat in 4 large eggs one at a time, followed by 1 teaspoon vanilla extract. Gradually add the dry ingredients and 2 cups buttermilk alternately, starting and ending with dry ingredients. Divide the batter among the prepared pans and bake for 35-39 minutes, or until a toothpick comes out clean. Cool in pans for 15 minutes, then transfer to a wire rack to cool completely for 1-2 hours.

3-Third Step: Make the Cookie Butter Filling In a mixing bowl, beat ½ cup unsalted butter, 1½ cups cookie butter spread, 1½ cups powdered sugar, 2 tablespoons heavy cream, and a pinch of salt until light and fluffy, about 3-4 minutes. This filling adds that rich, spiced layer between your cake sections.

4-Fourth Step: Prepare the Strawberry Frosting Blend ½ cup freeze-dried strawberries into fine crumbs. In a stand mixer, beat 2 cups unsalted butter for 2 minutes. Add 5 cups sifted powdered sugar, the strawberry crumbs, 1 teaspoon strawberry emulsion, ¼ cup heavy whipping cream, and a pinch of salt. Beat for 3-4 minutes until the mixture is fluffy and spreadable.

5-Final Step: Assemble and Decorate the Cake Place the first cake layer crust side down on a board. Spread half of the cookie butter filling evenly over it. Pipe a ring of strawberry buttercream around the edge, then spoon strawberry jam or compote inside the ring. Repeat with the second layer, and top with the final layer crust side down. Apply a thin crumb coat of strawberry buttercream over the entire cake and chill for 10-15 minutes. Frost with the remaining buttercream and garnish with cookie crumbs and fresh strawberries. For best results, chill briefly before serving to make slicing easier. This Strawberry Biscoff Cake serves 10-12 and pairs well with coffee or tea for a delightful treat.