• Pre-heat oven to 350 degrees and spray and line 2 8" round cake pans with cooking spray and parchment paper.
• Mix together milk, egg whites and extracts in bowl until blended well, set aside.
• Mix cake flour, sugar, baking powder, and salt in a large bowl and mix together with hand mixer.
• Add butter and continue beating until combined.
• Add in your milk mixture and beat until blended.
• Pour batter evenly between two cake pans.
• Bake for 30 minutes for until center is set and springs back when touched.
• Remove from oven to cool.

Almond Buttercream:

• In large bowl add your butter and shortening and mix with hand mixture until light and fluffy, add in your extract and continue to mix.
• Add in your powdered sugar 1 cup at a time then add in milk until you reach desired consistency. Set aside.

Strawberry Buttercream:

• In small sauce pan add your diced strawberries, sugar and water and bring to a gentle boil and then reduce heat and simmer for about 15 minutes stirring often to break up strawberries until it's reduced to a jam like state.
• Remove from stove and pour into a small bowl and let cool to room temp (I stuck mine in freezer).
• Once cooled in large bowl mix together your butter and shortening until smooth, add in your strawberry mixture and blend.
• Add in your extract and powdered sugar 1 cup at a time until your reach desired consistency.
• Add milk if it get's too thick.

To Assemble:

• On a turn table or cake stand layer one of your 8" cakes.
• Spread half of your almond buttercream over the top util about 1/2" from edge.
• Sprinkle with diced strawberries.
• Add the remaining almond buttercream and gently spread over the strawberries.
• Top with the other 8" cake.
• Frost cake with your strawberry buttercream and design as desired.