• Preheat oven to 350 degrees F. Spray two 6-inch cake pans with cooking spray and place them on a baking sheet; set aside.
• In a medium bowl, whisk together flour, sugar, baking powder, and salt. Set aside.
• In a large bowl, combine eggs, milk, melted butter, and extracts. Whisk until well combined, then add the dry ingredients. Stir until just combined.
• Divide batter evenly between the cake pans. Bake 22-28 minutes, until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool 10 minutes, then transfer to a cooling rack. Cool to room temperature.

Macerated Strawberries

• In a large bowl, whip cream to medium peaks. Add sugar and vanilla, then whip until stiff peaks form, being sure not to over-whip.
• In a separate bowl, mash 6 of the strawberries with a fork. Fold them into the whipped cream. Refrigerate until ready to use.
• When ready to assemble, place one layer of cooled cake on a cake board or serving plate. Wrap a strip of acetate around the layer and tape to secure.
• Remove the tops of the remaining strawberries, then cut the berries in half. Discard the tops. Place the halves side by side on the cake layer, pressing the cut side against the plastic strip.
• Spoon 3/4 of the strawberry whipped cream on the layer, spreading it between the berries with a spatula. Smooth the cream into an even layer, then place the second layer of cake on top.
• Spread the remaining whipped cream on the top of the cake. Refrigerate until ready to serve, then spoon the macerated berries and juice on top.