In a large bowl, whisk the flour, baking powder and salt together.
In a small saucepan, bring the milk and butter to a boil. Once boiling, immediately remove from the heat and add the vanilla extract and almond extract.
In a separate bowl, using a hand mixer or stand mixer, beat the eggs and sugar on medium-high speed until pale yellow, fluffy, and doubled in volume. This takes about 5 minutes - do not skip this step, this helps to make the cake fluffy. While still beating, slowly drizzle in the hot milk mixture. Beat in the flour mixture.
Line the bottoms of three8-inch** round cake pans with a circle of parchment paper, and spray the pans with nonstick spray. Divide the batter between the prepared pans (I use a generous 2 cups of batter per pan**). Bake for 14-18 minutes, or until the edges are light golden, the center springs back when lightly pressed, and a cake tester comes out clean. I recommend rotating the baking pans at least once during cook time. Set the pans on a rack to cool. Run the tip of a sharp knife around the edges of the cakes to loosen them, and turn them out of the pans (the layers will be fairly thin, about 1-inch high).
Filling and topping:
Combine the strawberries and jam and set aside (these will be used for the filling and topping). Note: I sliced the strawberries for the filling (about 2 ½ cups), and I diced the strawberries for the top of the cake (about ½ cup). Do both, or one or the other - your choice. You'll need about 3 cups total.
For the whipped cream frosting: Combine the cream cheese, powdered sugar, and vanilla extract in a large mixing bowl or the bowl of a stand mixer. Fit the mixer with the whisk attachment and mix on medium speed until smooth. While the mixture is still whipping, slowly pour in the heavy cream down the side of the bowl. Stop and scrape the bottom and sides of the bowl periodically. Increase the speed and continue whipping until the cream can hold a stiff peak.
Assembly: Place one layer of cake on a platter. Top with whipped cream frosting, then top with about 1 ¼ cups of sliced/diced strawberries. Place another layer of cake on top and repeat. For the third/top of layer of cake, top with whipped cream frosting, then place the remaining diced/sliced strawberries in the center. Decorate the outside with whole strawberries, if desired. I like to store this cake in the fridge to keep the frosting stable.
*TO PROPERLY MEASURE FLOUR: Fluff the flour with your measuring cup, scoop a heaping portion and level it off with the back of a knife. **CAKE PANS: If you do not have enough batter for 2 generous cups of batter for each of the three cake pans I would recommend splitting the batter between two pans instead of three. Your cake layers will be a bit thicker than those pictured and you will likely need to increase the bake time by a few minutes. FROSTING: There will be enough whipped cream frosting to coat the sides of the cake, if you desire. I chose to leave the sides exposed. Any extra whipped cream frosting makes a great dip for fruit. STORING: This cake is best served the day it is made. After assembly, refrigerate the cake, then bring to cool room temp prior to serving. The flavors and textures are best if the cake is not served chilled. Cake adapted from Food Network