Step 1: Preheat the Oven

Preheat your oven to 325°F (163°C). Grease and flour a Bundt pan to ensure the cake releases smoothly after baking.

Step 2: Prepare the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, beat the butter and sugar together with an electric mixer on medium speed until light and fluffy (about 3-5 minutes).

Step 4: Add Eggs and Vanilla

Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.

Step 5: Alternate Dry Ingredients and Buttermilk

Gradually add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.

Step 6: Create the Strawberry Swirl

Divide the batter in half. In one half, mix in the strawberry gelatin powder and strawberry puree to create the strawberry layer.

Step 7: Assemble the Cake

Pour the plain batter into the prepared Bundt pan first, then pour the strawberry batter on top. Use a skewer or knife to gently swirl the batters together for a marbled effect.

Step 8: Bake

Bake for 60-75 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.

Step 9: Prepare the Crunch Topping

In a bowl, combine crushed vanilla wafer cookies, crushed freeze-dried strawberries, and melted butter. Mix well.

Step 10: Make the Vanilla Glaze

Whisk together powdered sugar, heavy cream, and vanilla extract until smooth. Adjust consistency with more cream if needed.

Step 11: Decorate the Cake

Drizzle the vanilla glaze over the cooled cake and immediately sprinkle the strawberry crunch topping over the glaze before it sets.