Line bottoms of two 9 inch cake pans with parchment, and spray sides and bottom with baking spray.

In a stand mixer fitted with a whisk attachment, blend eggs on medium speed until fluffy. With the mixer still going, add the sugar one tablespoon at a time. Add the vanilla and almond extract, then increase the mixer speed to high and mix until the batter has doubled or tripled in volume, about 10 minutes.

Reduce mixture to low, then add the baking powder and salt, followed by the flour, mixing until just incorporated.

Divide batter evenly across the two pans and bake for 20-25 minutes until the cake pulls away from the edges of the pan and the center is springy to the touch.

Let cake completely cool and then wrap with cellophane and refrigerate for a few hours or overnight to make it easier to slice each cake into layers.

In a stand mixer fitted with a whisk attachment, whip cream, sour cream, vanilla and almond extract until just beginning to thicken. Slowly add sugar, then finish whipping when stiff peaks form.

Using a serrated knife, cut each cake horizontally to make four layers in total.

Place one layer, cut side up on a cake platter. Spread one layer of whipped cream onto cake and top with strawberries.

Repeat process with remaining layers until your cake is fully decorated.

Refrigerate until ready to serve. Note, as this cake is made with whipped cream, it is best eaten the day it is assembled.