1-Preheat your oven to 350°F. In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 3 teaspoons baking powder, and 1/2 teaspoon salt to combine the dry ingredients evenly.

2-Using a mixer, beat 1 3/4 cups granulated sugar, 1/2 cup vegetable or canola oil, 2 large eggs, 2 large egg whites, 2 1/2 teaspoons pure vanilla extract, and 1/2 teaspoon almond extract until fully mixed and smooth.

3-Add 2/3 cup sour cream and mix until incorporated, then gradually add half the flour mixture and beat just until combined. Slowly add 3/4 cup milk, followed by the remaining flour mixture, mixing carefully to avoid overmixing the batter.

4-Grease a 9×13-inch metal baking pan, pour in the batter, and spread it evenly. Tap the pan gently to release any air bubbles for an even bake.

5-Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Rotate the pan halfway through if needed to ensure even browning, then cool the cake completely on a rack.

6-For the frosting, beat 6 ounces softened cream cheese, 3/4 cup powdered sugar, and 1/2 teaspoon vanilla extract until smooth. Slowly add 1 1/2 cups chilled heavy whipping cream while beating, scraping the bowl as needed, until stiff peaks form.

7-To assemble, spread the frosting evenly over the cooled cake. If serving immediately, mix 5 cups sliced fresh strawberries with 2 tablespoons strawberry jam and spoon over the top. For later, refrigerate the frosted cake and add strawberries just before serving to keep it fresh.