Level the cake layers if necessary.
Place the first cake layer on a serving plate or cake turntable.
Spread a generous amount of buttercream frosting evenly over the top of the first layer and add the second cake layer on top and repeat the process, spreading buttercream frosting evenly.
Finally, place the third cake layer on top and apply a thin layer of buttercream frosting, known as a crumb coat, to the entire cake to seal in crumbs.
Chill the cake in the refrigerator for about 15-20 minutes to set the crumb coat.
Remove the cake from the refrigerator and apply a final layer of buttercream frosting, smoothing it evenly over the top and sides of the cake.
Gently press strawberry crunch onto the sides and top of the cake, creating a textured coating.
Arrange fresh strawberries around the top of the cake, placing them on top of whipped cream swirls along the perimeter.