Preheat oven to 350°F.

In a medium bowl, whisk flour, baking powder, and salt until combined. Set aside.

Using a stand mixer fitted with the paddle attachment, beat sugar, oil, eggs, egg whites, and extracts until combined. Add the sour cream and beat until combined. Add half of the flour mixture, then milk, and remaining flour mixture. Scrape the bowl as needed. Be careful not to overmix.

Line three 8-inch cake pans with parchment paper and grease them. Evenly divide the batter between the pans. Tap pans on the countertop to remove air bubbles.

Bake for 18-22 minutes, until a toothpick inserted comes out clean. Rotate pans if necessary. Allow to cool completely.

Combine the strawberries and jam and set aside for filling and topping. You can slice or dice the strawberries as preferred.

In a large mixing bowl, combine cream cheese, powdered sugar, and vanilla. Beat until smooth. While mixing, slowly pour in the heavy cream and increase speed to high until stiff peaks form.

Place one layer of cake on a platter. Top with one-third of the frosting and about 1¼ cups of strawberries. Repeat with the second layer. For the top layer, add remaining frosting and strawberries. Decorate with whole strawberries if desired.