Preheat oven to 350°F.

In the bowl of a countertop mixer, combine all of the dry ingredients (cake flour, sugar, baking powder and salt). Stir until well combined.

Add the butter, egg and egg whites; mix until well combined. (Tip: Scrape the sides and bottom of the bowl with a spatula occasionally to ensure batter is well mixed.)

Add half of the milk to the bowl; mix until well combined. Repeat with the remaining milk and the vanilla and almond extracts.

Mix for 2-3 minutes on medium speed, or until batter is fluffy and well mixed.

Divide batter evenly into 2 8” heart pans. (Note: If you don’t have 8” heart pans, you can bake this cake in 8” or 9” round pans instead.)

Allow cakes to cool in pans and then transfer to a cooling rack until fully cooled.

Using a small food processor or blender, puree the strawberries until smooth.

Transfer mixture into a small saucepan, and place over medium-low heat. Cook for 8-10 minutes (or until about 1/3 cup left), stirring often to prevent it from burning. Remove from heat and let mixture cool completely.

Meanwhile, using a countertop mixer fitted with the paddle attachment, cream the butter on high speed until light and fluffy.

Once strawberry puree has cooled, add 1/3 cup of puree to the bowl; mix until well combined.

Add the powdered sugar, 1 cup at a time, mixing fully after each addition. (Note: The amount of powdered sugar will depend on personal preference and the sweetness of the berries.)

Add the vanilla extract and milk (if needed) until frosting reaches desired consistency.

Using a countertop mixer, beat the butter on medium speed until light and fluffy (2-3 minutes).

Add the powdered sugar, 1 cup at a time, until mixture is well combined.

Add the milk, vanilla extract to the bowl; mix on low speed until well combined. (Note: The icing should be thick but still pourable.)

Add the food coloring a few drops at a time until desired color is reached.

If your baked cakes have rounded slightly at the top, simply slice this rounded portion off so that the tops of the cakes are perfectly flat. (Feel free to sample the scraps as you go!)

Place one layer on a large plate or serving tray. Generously frost the top of the cake with the strawberry buttercream. Place the remaining layer of cake on top.

Slowly pour the Icing around the top of the cake. Use an offset spatula to smooth the top and sides of the cake.

Let cake stand for 30 minutes, or until Icing has hardened noticeably.

Decorate cake as desired. (I used a pastry bag fitted with a small round tip to write “Be Mine” on top, and I served the cake with additional fresh strawberries on the plate.)