Move both of your racks into the center of your oven. Preheat the oven to 350°.
In a large bowl, beat the butter and sugar until smooth. Add the egg, extracts, milk and sour cream and blend until smooth.

Add the dry ingredients to the bowl and beat slowly until well combined and only a few lumps remain.

Prepare 4 9" round cake pans by coating them in butter. Scoop 1/4 c. flour into one of the pans and shake around the pan so all of the butter is coated in flour. Dump the excess flour into the next buttered pan and repeat until all pans are buttered and floured.

Scoop 1 1/3 c. batter into one of the floured pans and set aside.

Add a 1/16 tsp. red dye to the cake batter and mix until the color is even. Scoop 1 1/3 c. batter into another pan.

Add an additional 1/8 tsp. red dye to the batter and mix until the color is even. Scoop 1 1/3 c. batter into next pan.

Add 1/4 tsp. red dye to the remaining batter and mix until color is even. Pour the batter into the last pan.

Place all of the pans in the oven and bake for 25-30 minutes, or until the edges are just lightly golden and a toothpick inserted in the center comes out clean.

Allow cake to cool to room temperature.

Meanwhile, in a large bowl, beat the shortening and butter until smooth and fluffy. Add the vanilla, almond extract and mix until smooth.

Add the powdered sugar 1-2 cups at a time, mixing well between each addition.

Remove 1/3 of the buttercream into a medium bowl. Add the 2 Tbsp. milk to the 2/3 bowl of buttercream and beat the frosting for an additional 4-5 minutes until light and fluffy.

Chop the strawberries finely and add them to the 1/3 bowl of buttercream. Mix until well combined.

Using a butter knife, cut around the edges of the pan to release the white cake from the pan.

Place your hand over the cake and invert the pan.

Very gently allow the cake to release from the pan into your hand. Do not try to rush the process or the cake will break. If it isn't coming free from the pan, use the butter knife to work around the edges of the pan pushing gently in towards the center to release the bottom edges and repeat the process.

If the cake is mounded in the center, use a long bread knife to carefully cut the top off the center so they are flat.

Spread a thin layer of plain buttercream in the very center of your cake stand. Top with the white cake layer.

Add the plain buttercream to a piping bag and pipe a circle of buttercream on the very edge of the top of the cake.

Spread a thick layer of strawberry buttercream inside the plain buttercream circle. Top with the pink cake.

Continue layering the cake from lightest to darkest with strawberry buttercream between each layer.

Frost the outside of the cake with a thin layer of buttercream for a crumb coat. Allow to set for 10 minutes.

Finish the cake with an even thick layer of buttercream.

Add the chocolate chips to a small microwave safe bowl. Microwave in 30 second increments, stirring vigorously after each increment. Be sure not to over cook or it will seize up.

Once the chocolate is smooth brush 1/4 of the white chocolate on a piece of parchment paper or waxed paper in various sizes.

Add a tiny dot of red candy dye (NOT water or gel dye) and stir until well combined. Brush 1/3 of the chocolate onto the parchment in various sizes.

Continue adding additional candy dye and making brushstrokes in various shades and sizes.

Let the chocolate cool until hard.

Using a sharp knife, poke a slit into the top of the cake before inserting each brush stroke to allow it in gently. 

Serve and enjoy within 24 hours!