Sift together the flour, baking soda, baking powder, salt and sugar. Set aside.

Grease and line three 6 inch cake tins. You can also use two 8 inch tins.

In a separate jug beat together the egg whites, vegetable oil, buttermilk, almond extract and vanilla extracts.

Stir the wet ingredients into the dry. Do not overmix the batter. As soon as it has no lumps in the batter, pour into the three prepared cake pans.

Bake at 350oF (180oC) for 40-45 minutes or until a wooden toothpick inserted in the center comes out clean. Allow the cake to cool in the pans for 10 minutes before turning out onto wire racks to cool completely. (at this point you can save the cakes in the freezer for up to 4 weeks)

Once cold, decorate the cake with the Strawberry Buttercream frosting. To make the strawberry frosting mix together the puree with the buttercream.

I find it’s best to decorate day old cake, they are not as crumbly. Follow the tips in the video for easy decorating tips

Before serving, add the chocolate Butterflies to your cake. I like to add them on the top and bring them down the side.

Store the cake in the fridge until you are ready for it. It can be assembled 24 hours in advance and will keep fresh for 3 days.