1-Preparing the Cake: Begin by creaming the 1/2 cup unsalted butter and 3/4 cup granulated sugar until fluffy. Add 2 large eggs and 2 teaspoons vanilla extract, mixing well. In another bowl, combine 1 3/4 cups all-purpose flour, 2 teaspoons baking powder, and 1/4 teaspoon salt. Alternate adding this dry mixture with 1/2 cup pineapple juice and 1/4 cup whole milk to the wet ingredients. Divide the batter into pans and bake for 20-25 minutes, then cool completely.

2-Making the Pineapple Curd: For the pineapple curd, cream 1/2 cup unsalted butter and 1/2 cup granulated sugar. Beat in 4 large eggs one at a time, then stir in 1/2 teaspoon salt, 1/2 cup pineapple juice, and 2 teaspoons lemon zest. Cook over medium heat, stirring until it thickens to 170°F (77°C). Chill in the fridge for later use you can make this ahead as it keeps up to 4 days.

3-Preparing the Strawberry Jam Filling: Cook 16 oz strawberries with 1/4 cup sugar or maple syrup and juice from 1 lemon in a saucepan for 10 minutes until soft. Mash the mixture and add 1 tablespoon cornstarch mixed with 2 tablespoons cold water, then cook until thickened. Cool in the refrigerator; this jam lasts up to 15 days, making it great for advance prep.

4-Whipping Up Swiss Meringue Buttercream: Heat 4 egg whites and 1 cup sugar over simmering water to 138°F (59°C), whisking constantly. Beat until stiff peaks form, then gradually add 24 tablespoons cold unsalted butter and 2 teaspoons vanilla extract. For assembly, stack the cake layers with alternating pineapple curd and strawberry jam, piping frosting rings to contain the fillings. Frost the whole cake and chill before serving. For a smooth finish, apply a thin crumb coat and chill again.