1-First: preheat the oven to 350°F and grease your baking pans to avoid any sticking issues. In a bowl, whisk together 2½ cups all-purpose flour, 3 teaspoons baking powder, and ½ teaspoon salt until well combined. Then, in a separate bowl, beat 1¾ cups granulated sugar, ½ cup vegetable or canola oil, 2 large eggs, 2 large egg whites, 2½ teaspoons pure vanilla extract, and ½ teaspoon almond extract (if using) until the mixture is smooth and creamy.

2-Next: mix in ⅔ cup sour cream to add moisture and a slight tang. Alternately add the flour mixture and ¾ cup milk to the wet ingredients, stirring just until combined to keep the batter light. Divide the batter evenly into three greased and parchment-lined 8-inch cake pans, tap them to remove air bubbles, and bake for 18-22 minutes or until a toothpick comes out clean. While the cakes cool on racks, prepare the filling by tossing 3 cups sliced or diced fresh strawberries with 2 tablespoons strawberry jam, saving some for topping.

3-Making the Frosting: For the frosting, beat 8 ounces cream cheese, 1 cup powdered sugar, and ¾ teaspoon vanilla extract together until smooth. Slowly add 2¼ cups cold heavy whipping cream while whipping until stiff peaks form, creating a stable frosting. Assemble the cake by layering one-third of the frosting and about 1¼ cups of the strawberries between the three layers, then frost the top and decorate with the remaining strawberries.