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1
Butter and flour 13x9x2 inch metal baking pan.
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2
Using electric mixer, beat cake mix, eggs, buttermilk, and butter in large bowl until moistened, about 30 seconds, and then beat on medium speed 4 minutes.
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3
Beat in both extracts.
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4
Transfer batter to pan; and bake cake at 350 degrees until golden and tester inserted into center comes out clean, about 28 minutes.
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5
Cool in pan on rack 20 minutes; turn cake out onto rack and cool completely.
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6
Puree thawed berries with syrup in food processor; if using just-picked strawberries, disregard this step.
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7
Beat cream with sugar in large bowl until peaks form.
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8
Using serrated knife, cut cake horizontally in half; transfer bottom half of cake, cut side up, to platter.
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9
Spread 1 cup strawberry puree over cake (puree will soak into cake); again, if using just-picked strawberries, disregard this step.
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10
Arrange 1 1/2 cups sliced berries in single layer atop strawberry puree on cake.
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11
Spread 2 cups whipped cream over strawberries.
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12
Top with second half of cake, cut side down; spread remaining strawberry puree over top of cake or place a single layer of just-picked strawberries.
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13
Spread remaining whipped cream over top and sides of cake.
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14
Garnish cake top and sides with sliced berries.
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15
Can be prepared eight hours ahead; refrigerate.
