Preheat your oven to 350°F (175°C).

In a medium bowl, whisk together the flour, baking powder, and salt; set aside.

In a stand mixer (or hand mixer), combine sugar, oil, eggs, egg whites, and both extracts. Beat until mixed.

Add the sour cream and mix until well-blended.

Gradually add half of the flour mixture, mixing until just combined. Slowly add the milk, then the remaining flour mixture.

Scrape down the sides of the bowl—this is crucial! Be careful not to overmix!

Line three 8-inch cake pans with parchment paper and grease them. Lightly tap the pans to release air bubbles from the batter.

Bake for 18–22 minutes, or until a toothpick comes clean. Rotate the pans if necessary for even baking.

Cool completely on a rack.

Combine the sliced strawberries and jam and set aside. Slice about 2½ cups for the filling and dice another ½ cup for topping.

In a large bowl, beat the cream cheese, powdered sugar, and vanilla until smooth.

Gradually pour in the heavy cream while mixing. Increase speed to high and whip until you reach stiff peaks. Keep it cold throughout for best results.

On a plate, place one layer of cake and top with one-third of the frosting and 1¼ cups of sliced strawberries.

Add the second layer of cake and repeat. For the top layer, spread the remaining frosting and sprinkle with diced strawberries. Decorate with whole strawberries if you like!

Refrigerate for at least 2 hours before serving to let it set.