Preheat the oven to 325 degrees F. Using 3, 8 inch cake pans, spray the bottom of the cake pan with cooking spray, line with parchment paper, and spray again. Set aside.

In a blender, pulverize the Biscoff cookies to resemble a fine crumb.

In a medium sized bowl, whisk the melted butter, sugar, and pulverized Biscoff cookies until they are evenly combined. You should be able to grab the mixture by hand it have it stick together.

Pour about 1 cup of the crumb mixture into each prepped cake pan. With a flat surface, firmly and evenly press the Biscoff mixture into each pan, making sure to get it in the edges too. Bake for 8 minutes. Let them cool for 10 minutes before putting the batter into them.

While the layers are baking, start making the Biscoff cake batter.

Place the Biscoff cookies in a blender and blend until the cookies are finely ground into a fine crumb.

In a medium-sized bowl, whisk together the Biscoff crumbs, all-purpose flour, baking powder, baking soda, and salt until evenly combined.

In the bowl of a stand mixer fitted the paddle attachment, cream the butter, brown sugar, and oil on medium speed until light and fluffy, about 5 minutes. The mixture will start looking light in color.

Add the eggs, one at a time, beating on medium speed for 30 second after each addition. Add the vanilla and mix on the lowest speed, just until combined.

With the mixer on the lowest speed, add ⅓ of the dry ingredients and half of the buttermilk. Mix just until combined. Repeat this step. Add the rest of the flour mixture and continue to mix on the lowest speed until the flour and the buttermilk have all been incorporated. With a rubber spatula scrape down the sides and bottom of the bowl and slowly mix by hand.

Divide the batter evenly among your pans, (about 20 ounces in each pan) and bake for about 35-39 minutes. To check, insert a toothpick. Once little to no crumbs come out on your toothpick, the cakes are done. (my oven runs a little cooler than most, so mine took 39 minutes) Because of the cookies and the brown sugar in this recipe, the cake layers will brown on top. That is normal and what you want.

After they are out of the oven, I let mine cool for 15 minutes. Then I transfer them onto a wire rack to finish cooling. Let them come to room temperature before wrapping them in plastic wrap and freezing or refrigerating.

In a stand mixer fitted with a paddle attachment, beat the butter and Biscoff spread, cream, powdered sugar, and salt on medium speed until light and fluffy, about 3 minutes.

In a blender or a food processor, finely pulverized the freeze dried strawberries to resemble bread crumbs. Set aside.

In a stand mixer fitted with the paddle attachment, beat the butter for about 2 minutes on medium-high speed.

With the mixer on low speed, add the sifted powdered sugar and mix until combined. Add the finely blended freeze dried strawberries, strawberry emulsion, heavy cream, and salt. Mix on medium-low speed until combined.

Turn the mixer to medium high speed and beat the frosting for about 3 to 4 minutes, until light and fluffy. Scrape down the bowl and beat for 1 more minute.

Smear a dollop of frosting in the middle of the cake board to act as a glue. Place the first cake layer on a cake board, with the Biscoff crust layer on the bottom. Gently and evenly add half of the cookie butter filling. Pipe a rim of strawberry buttercream around the edge of the cookie butter filling to act as a barrier. Carefully add the strawberry jam or compote and evenly distribute to the edges of the pipped buttercream.

Repeat with the second layer of cake.

Place your final cake layer, with the Biscoff crust on the bottom, right on top of the second layer of filling.

Apply a thin layer of the strawberry buttercream around the entire cake and freeze the cake for 10 to 15 minutes.

Once the crumb coat is set, finish frosting and decorating the cake with the remaining strawberry buttercream. Garnish with Biscoff cookie crumbs and strawberries.