Mix batter using the one-step method. Combine all dry and whisk together in the bowl of a KitchenAid mixer. Combine liquid and eggs. Add to the dry ingredients in the mixer on low speed in two additions. Mix for an additional 2 minutes.

Spray three 8x2-inch baking pans with pan release. Line with parchment rounds. Place batter into pans about 1-inch thick. Bake in a 350 F preheated oven for about 22-28 minutes, or until set in the center. Allow cakes to cool completely prior to icing.

Whisk whites and sugar in the bowl of a KitchenAid mixer until they are very hot to the touch and the sugar has dissolved. Place onto the mixer and whisk until cooled. Add softened butter piece by piece until emulsified. Add salt, peanut butter and vanilla. Use immediately.

Melt honey, sugar and salt in small sauce pan. Add nuts. Turn out onto parchment-lined baking sheet and roast at 350 F until sugar is set, about 10-17 minutes. Allow to cool. Make dry caramel with 1 pound sugar. Add some peanuts to caramel. Turn out onto Silpat-lined baking sheet to set. Break into pieces for top of cake. Set aside about 1 cup of nuts for the chocolate crunch layer. Grind the rest in a food processor to smaller pieces for exterior decor.

Slice strawberries thinly and add sugar and lemon zest and juice to macerate about 1 hour before using to fill the cake. Reserve the remaining syrup to finish the cake.

Cook together strawberries, sugar, lemon juice and zest in medium sauce pan until thick and set.

Melt chocolate to 105 F. Add mycryo. Add peanut butter, nuts and salt. Mix to combine. Roll thinly between two sheets of parchment. Chill in freezer. Use 8-inch cake board as a template to cut around. Keep chilled until ready to use.

Place one cake round on cardboard. Soak using the reserved strawberry liquid. Place some buttercream in a piping bag. Dam the outside with a ½-inch strip of buttercream. Place the macerated strawberries on top, and then top with the strawberry jam. Add the next layer of cake and more strawberry syrup. Add the peanut crunch chocolate layer and a layer of buttercream. Top with the third layer of cake. Ice the entire cake with a thin coat of buttercream. Chill until firm. Add a second coating of buttercream, as your final coat. Place crushed peanuts on the sides of the cake. Pipe decorative swirls on top, and use the peanut caramel shards for decor on top.