Preheat your oven to 350°F (if not specified in the instructions). Prepare your cake pans by greasing them lightly and lining the bottom with parchment paper.

In a large mixing bowl, whisk together the flour, baking powder, and salt until well combined.

In another mixing bowl, combine the granulated sugar with the vegetable oil and blend thoroughly.

Add the eggs and egg whites, followed by vanilla extract and almond extract (if using) to the sugar-oil mixture. Beat until light and fluffy.

Mix in the sour cream and milk until combined.

Gradually add the dry ingredients to the wet mixture, stirring gently. Avoid overmixing.

Fold in 2 cups of the sliced strawberries.

Divide the batter evenly between prepared cake pans and smooth out the tops.

Bake in the preheated oven until lightly golden and a toothpick comes out clean, about 25 to 30 minutes.

Allow the cakes to cool in pans for a few minutes before transferring to a wire rack to cool completely.

In a mixing bowl, beat the softened cream cheese and powdered sugar together until smooth.

Add the vanilla extract and gradually incorporate the heavy whipping cream. Beat until fluffy and holds stiff peaks.

Once the cakes are cool, place one layer on a serving plate and spread a layer of frosting on top, followed by a layer of remaining sliced strawberries.

Place the second cake layer on top and frost the top and sides with remaining frosting.

Garnish the top with additional whole strawberries if desired.