• Preheat oven to 350 F. Grease and line an 8-inch cake pan with parchment paper on the bottom. Cut strips of parchment paper to line the sides of the pan. Parchment strips should be 2-3 inches taller than the cake pan in order to give the cake space to rise.
• Separate the egg yolks and whites, placing the yolks in the bowl of a stand mixer with a whisk attachment, or in a large bowl. Beat the egg yolks, vanilla extract, and half the sugar on high speed for at least 5 minutes, until very pale and fluffy. Beatin the vanilla extract, milk, and vegetable oil.
• Sift in the flour, and gently fold it in with a rubber spatula until just combined.
• In a separate bowl, using a hand mixer, whip the egg whites on low speed. Slowly add the remaining sugar. Increase speed and whip for about 5-8 minutes until glossy and stiff peaks form.
• Pour 1/4 of the egg white mixture into the egg yolk mixture and gently stir to losen it up. Add remaining egg whites to the egg yolk mixture in thirds, folding gently until just incorporated. Be sure to fold from the bottom of the bowl upwards, and around, as the thicker egg yolk mixture will have a tendency to get stuck there.
• Pour the cake batter into the prepared pan. Bake for 60 minutes, until a toothpick inserted in comes out clean.
• While the cake is baking, make the strawberry filling:
• Combine the strawberries and sugar in a small saucepan and bring to a boil over medium heat. Continue cooking, stirring occasionally, until the strawberries dissolve and the mixture thickens. If the mixture is a watery, add 1 tbsp of cornstarch, diluted with 2 tbsp water to thicken. Let the strawberry filling cool to room temperature
• Flip the sponge cake upside down and let it cool fully on a wire rack.
• Once cooled wrap the sponge cake tightly in plastic wrap and allow to cool in the refrigerator or freezer until you are ready to assemble.

Make the frosting:

• In the bowl of a stand mixer, beat the cream cheese, powdered sugar, and almond extract on medium speed using the paddle attachment until smooth and fluffy.
• Switch to the whip attachment and pour the whipping cream into the bowl. Beat until the mixture thickens and lightens to an almost mousse-like texture.

Assemble the cake:

• Use a long serrated knife to slice the cake in half. Place the top half, upside down, on a cake card on a cake decorating stand to make the bottom layer of your cake.
• Place the frosting in a piping bag and pipe a dam around the edge of the cake. Fill the dam in with the homemade strawberry filling.
• If you are using fresh strawberries, pipe a thin layer of frosting over the top of the first cake layer, then top with sliced strawberries, leaving a half-inch border around the edge of the cake.
• Add the top layer over the strawberry filling or fresh strawberries. Pipe the frosting around the sides of the cake and over the top of the entire cake. Use a cake comb and offset spatula to smooth the frosting.
• If desired, pipe some shells or rosettes on the cake to decorate.
• Pile some beautiful fresh strawberries in the center of the cake. Microwave the strawberry jam for 20 seconds and then brush on the strawberries to give them some extra shine.
• This cake can be kept in the refrigerator for several hours, and even overnight, before serving, since the chantilly cream is stabilized with cream cheese, and the strawberry filling (unlike fresh fruit) will not run.