Because I'm indecisive. What's more of a crowd pleaser?

Vanilla swiss meringue buttercream? (a mild, less sweet frosting made with a sugar syrup, egg whites, and loads of butter)

OR

Vanilla-almond buttercream? (a traditional recipe with butter, crisco, powdered sugar, egg whites, and cream. Sweet, but not as tooth-achinginly sweet as bakery frosting)

Double layer white cake with a layer of strawberry curd between.

I feel like the cake is going to be mild enough that it can withstand a stronger frosting like buttercream....I really like swiss meringue, but I also prefer European cakes that aren't as sweet. And, it *is* a birthday cake. But, meh. You guys decide for me