Preheat your oven to 325°F (163°C) and line a ¼ sheet pan with parchment paper.

In a large bowl, sift together all-purpose flour, baking powder, baking soda, salt, and Instant Clearjel or pudding mix.

In another bowl, whisk together buttermilk, water, vanilla extract, almond extract (if using), corn syrup, and vegetable oil until combined.

In a mixing bowl, cream together the softened salted butter and sugar until light and fluffy, about 3-5 minutes.

Gradually add eggs and egg whites to the butter mixture, mixing well after each addition.

Slowly add the dry mixture to the wet ingredients, stirring gently until just combined.

Whip the egg whites with cream of tartar until stiff peaks form, about 3-5 minutes, then fold into the batter.

Pour the batter into the prepared pan and bake for 18 minutes, then lower the temperature and bake for 6-8 more minutes until a toothpick comes out clean.

Remove the cake from the oven and cool in the pan for 10 minutes before transferring to a wire rack.

Prepare your strawberry compote and vanilla buttercream frosting while the cake cools.

Slice each cake layer horizontally and pipe buttercream to hold strawberry compote in the middle.

Apply a crumb coat of buttercream to the entire cake to finish.