Instructions

For the Cake

1. Preheat your oven to 375 deg F. Grease 3 8 inch round cake pans and line the bottom of the pans with parchment paper.
2. Sift together the flour, baking powder, and salt. Set aside
3. In a 2 cup measuring cup, combine the milk and extracts. Set aside.
4. Cream the butter for 3 minutes until it's pale yellow and creamy. Gradually add in 1⅔ cup sugar.
5. Add in the flour in 3 parts alternating with 2 additions of the milk. Beat it until just combined.
6. In a clean bowl, whip the egg whites. Add in the cream of tartar as the whites get frothy. Gradually add in the ⅓ cup sugar. Whip until stiff peaks form.
7. Using a large spatula, fold in ¼ of the egg whites into the butter mixture. Continue folding in the egg whites being careful not to mix the batter.
8. Divide the batter into the three cake pans and bake for 25 minutes. Test for cake doneness with a toothpick or cake tester.
9. Let the cakes cool in the pans for 10 minutes then remove from the pan and cool on a wire rack.

For the Simple Syrup

1. Add water and sugar to a small pot and bring to a simmer. All the sugar should melt and the water should be clear. Add in the strawberry extract and let cool.
2. Do this while the cake is baking.

To Decorate the Cake

1. Divide the cakes in two so you have 6 layers.
2. Place a dollop of frosting in the center of the cake stand then place your first layer. Brush on the simple syrup with a basting brush or pastry brush. Create a dam with frosting and add in ⅓ of the strawberry curd. Top with an upside-down layer and brush on simple syrup. Add a thin layer of frosting.
3. Repeat for all the layers of cake. The top layer goes on with the top up and does not get simple syrup brushed on.
4. Add a thin layer of frosting to the outside and top of the cake then place the cake into the fridge for 1 hour.
5. Remove from fridge and frost. Decorate with candy as desired.