Preheat oven to 325 degrees F (165 degrees C). Grease spring form cake pans (I used 2-8 inch spring form pans for this cake) and place cake pans on top of a cookie sheet to catch any drips.
Stir together the white cake mix, flour, sugar, and salt in a large bowl until well mixed. Pour in the water, sour cream, vegetable oil, almond and vanilla extracts and mix.
In a clean bowl eat egg whites slightly and then add to other ingredients from previous step, beat with an electric mix on low until all the ingredients are mixed and moistened but it's ok if some minor lumps still remain, about 3 minutes.
Pour the batter evenly into the two prepared cake pans, and bake in the preheated oven until the top is a light golden brown and a toothpick inserted into the center of the cake comes out clean, about 45 minutes. Allow to cool before frosting. Can be made up to three days ahead of time and stored in the fridge before frosting.
Almond butter cream: In a bowl add butter that is at room temperature and cream with a stand mixer or hand mixer, scrape down sides of the bowl and add extracts and milk, beat with the mixer again until combined. Add powdered sugar until desired texture is reached...mine was somewhere around 4 cups powered sugar.
When cake has cooled, cut each layer in half (cake will be moist so be careful). Spread a little of the frosting evenly over the layer, then add strawberries, then put the other layer back on. Repeat with each layer of spreading a little bit of frosting and adding strawberries.When you have all layers in place put one layer of thin frosting around the outside of the cake.
Refrigerate the cake for an hour so that the frosting cool. Then remove from the fridge and put final layer of frosting on.
For decoration I made a stencil of a star and filled it colored sugar.