Preheat oven on 350F.
In a medium bowl add cake flour, baking powder and salt.
Inside of a mixing bowl, cream the butter and slowly add the sugar. Mix until it reaches a pale color.
In small batches alternate adding in the flour and butter milk, mixing the batter on a low speed making sure you don’t over mix. Then add the vanilla and almond extract.
With a hand mixer frost the eggwhites into soft peeks, it takes just about 5 minutes or so. Fold half of the eggs ion at a time into the batter until its all gone.
Grease 9 inch baking pans with soften butter and flour so the cake does not stick to the pan. Next, Pour the batter evenly in each pan. Bake on 350 F for 15-20 minutes .
While the cake is cooking, add the diced strawberries, sugar and splash of water into a small pot. Cook the strawberries down for about 7 minutes until all the liquid has evaporated and the strawberry has formed into a thick base. Cool for 10 minutes in the refrigerator.
Cream the unsalted butter while adding in the powder sugar and cream cheese slowly. Then, add in the strawberry pure, lemon elusion, mix until well combined. Cool in the refrigerator until the cake is ready to frost. Remove the frosting 10 minutes before using.
Once the cake is cooled, frost cakes in your preferred styling and enjoy !