Preheat oven to 350°F. Mix together both packages strawberry cake mix according to ingredients and directions. Grease and flour two 8-inch round cake pans. Fill pans ¾ way full. Bake for 28-32 minutes, or until a toothpick inserted in center comes clean. Allow cakes to cool, then tightly wrap in parchment paper and plastic wrap. Place in the freezer for at least 2 hours to chill.

In a stand mixer fitted with the paddle attachment, cream together cold butter and shortening until smooth. Scrape down the sides. Switch to the whisk attachment, and blend on high speed for 5 minutes until it doubles in size and turns a pale yellow color. Slowly add in sifted powdered sugar one cup at a time. Mix in vanilla extract and pink gel food dye. Fill two piping bags full of buttercream and cut a ½ inch opening in each.

Remove chilled cakes from the freezer. Cut off the rounded tops, and cut the cakes in half, to about ¾" in thickness each. You should now have 4 cakes pieces. Place on a cake stand, flat side up, and pipe on ⅓ of the icing on top. Smooth with an offset icing spatula. Repeat this step until all cakes are layered. Pipe on remaining buttercream to the top and sides. Place the cake stand on a revolving cake stand. Use a cake decorating icer with a flat edge to smooth out the top, dragging down icing to the sides. Spin the cake stand as you brush the sides to get a smooth even icing application. To give it a naked look, press firmly to scrape some of the frosting so the bare cake is slightly exposed. Smooth top and sides, then chill in freezer.

Prepare ganache in a small, heavy-bottomed sauce pan. Bring the heavy cream to a boil, then remove from heat and add chocolate. Whisk until it is melted and smooth, and add vanilla. Remove the cake from the freezer. Apply ganache to the cake edge with a spoon. It should drip halfway down. Repeat this step all the way around the cake. Spoon on remaining ganache on top. Set in freezer for 15 minutes to harden.

Prep flowers and greenery by cutting and applying covers to stems and leaves. When cake and ganache is set, arrange flowers however desired. Take a million pictures, and enjoy!