Preheat your oven to 325 degrees. Spray three 8-inch round cake pans with non-stick cooking spray and then line with parchment paper. Spray again. Set aside.

In a stand mixer fitted with the paddle attachment, beat the butter, strawberry Jell-O, and granulated sugar for about 2 to 3 minutes, until light and fluffy. Scrape the bowl, and then beat for 2 more minutes.

With the mixer on medium speed, gradually add the egg whites and the whole egg, making sure to scrape down the sides of the bowl between each addition.

Add the sour cream and vanilla. Mix for another 2 minutes on medium speed. Scrape down the bottom and sides of the bowl. If it looks a little curdled, that’s okay, it’s normal. Once you add the flour it will smooth out.

In a medium sized bowl, whisk together the cake flour, baking powder, and salt. Set aside.

With the mixer on low speed, alternately add the flour mixture and the buttermilk, starting and ending with the flour mixture. Mix until combined. Don’t over mix. Use a rubber spatula to scrape the bottom and make sure you’ve gotten all of it.

Divide the batter evenly between the prepared pans (about 16 ounces of batter in each pan). I used three 8-inch pans and my cooking time was 28 minutes. Baking time should be between 28-31 minutes for the 8-inch. Check to see if the cake is done by inserting a toothpick into the top of the cake. It should come out with just a few moist crumbs.

Let the layers cool in the pans for 15 minutes and then invert onto wire cooling racks until completely cooled.

In a medium size sauce pan, whisk the sugar, lime zest, and lime juice.

In a small bowl, whisk the whole eggs, and egg yolks.

On medium to high heat, and while whisking, slowly add the eggs to the lime/sugar mixture.

Whisk constantly and let the mixture cook for about 7-8 minutes, depending on how hot your stove gets. Once it starts to bubble, I let it bubble for about 3 minutes, stirring constantly.

Remove from the heat and whisk in the butter. It might take a few minutes. I throw my butter in the mixture, let it sit for a couple of minutes, and then whisk it after it melts. (If you are adding food coloring, this is the time to add it. Remember, a little goes a long way)

Strain through a fine-mesh sieve into a glass or plastic Tupperware bowl. With a rubber spatula, push the lime mixture through the sieve.

Press plastic wrap onto the mixture to help prevent a skin from forming and let it sit out until it comes to room temperature, and then refrigerate at least 4 hours to set.

In a stand mixer fitted with the paddle attachment, beat the butter for about 2 minutes on medium-high speed.

With the mixer on low speed, add the sifted powdered sugar and mix until combined. Add the finely blended freeze dried strawberries, strawberry emulsion, heavy cream, and salt. Mix on medium-low speed until combined.

Turn the mixer to medium high speed and beat the frosting for about 3 to 4 minutes, until light and fluffy. Scrape down the bowl and beat for 1 more minute.

Use a wooden spoon or rubber spatula to stir the frosting by hand to push out any air bubbles.

With a piping bag, pipe a small dollop of frosting onto a cake board. Place the first strawberry cake layer, top side up, onto the board.

Pipe a rim of frosting around the edge of the cake to create a barrier for the filling.

Spread about half of the curd in the center of the cake. With the back of a spoon, carefully spread it to the edge of the piping.

Place a second cake layer on top of the piped frosting and filling and repeat steps 2 and 3. Place the final cake layer, top side up, on the second layer of filling.

Frost a thin coat of frosting around the cake to lock in the crumbs. This is the crumb coat. Freeze the cake for about 10 to 15 minutes to set the frosting.

Finish frosting with the strawberry buttercream, and decorating the cake with the remaining frosting. Serve with the remaining lime curd.