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, beating until just combined. Slowly add milk, then the remaining flour mixture. Scrape the sides and bottom of the bowl as needed. Be careful not to overmix.

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

Bake for 18-22 minutes, until a toothpick inserted into the center comes out clean. Rotate the pans once during bake time if necessary. Place the pans on a rack to cool completely.

Combine the strawberries and jam and set aside. You'll need about 3 cups total.

Place cream cheese, powdered sugar, and vanilla extract in a large mixing bowl. Beat the mixture until smooth. Slowly pour the heavy cream down the side of the bowl while whipping. Scrape the bowl periodically. Increase speed to high and whip until the cream holds a stiff peak. Keep the cream cold to thicken properly.

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