Place the sugar and the water in a small saucepan. Then add a candy thermometer inside. Boil the sugar until it reaches 240°F.

Separate the egg whites from the yolk one at a time and place into a stand mixer, with the whisk attachment.

Mix the egg whites until it reaches a stiff peak (should be glossy). When the sugar reaches 240°F, turn the mixer on high then pour the sugar syrup slowly into the meringue. Be very careful here.

Mix until the bowl is cool to the touch. Then add butter one piece at a time. The meringue will look cuddled at first and look like it's not working but just keep mixing until it comes together.

Then add the strawberry extract, then the vanilla extract. Mix until this is combined.

The final test is to place some buttercream on a spatula and see if the buttercream falls off the spatula. If it falls off mix for a few more minutes. Turn the mixer on low then add the Strawberry Jam. Mix until combined.