Step 1

Rough-chop 1½ pounds (about 3 cups) strawberries.

Step 2

Halve the remaining 1-pound strawberries and reserve for the topping.

Step 3

In a large saucepan, whisk together water and cornstarch until smooth.

Step 4

Add strawberries, sugar and salt; stir well.

Step 5

Cook the mixture over medium heat, stirring often. After the strawberries cook about 3 minutes, mash about half of them.

Step 6

Continue cooking and stirring the mixture until thickened, about 15 minutes.

Step 7

Remove from heat.

Step 8

Add lemon juice and stir well.

Step 9

If desired, add red food coloring; stir well.

Step 10

Pour mixture into a heat-resistance, air-tight refrigerator container. Cool to room temperature, stir, cover and refrigerate until ready to use (at least 2 hours and up to 5 days).

Step 11

In the bowl of a stand mixer fitted with the whisk attachment, beat the whipping cream on medium-high speed until thickened. Add ½ cup confectioners’ sugar and whisk until very stiff peaks form. Set aside.

Step 12

Place cream cheese, ¼ cup confectioners’ sugar, vanilla, almond and salt in another mixing bowl. Whisk on medium-high speed for 4 minutes, scraping downs the sides as needed, until creamy and fluffy.

Step 13

Add the whipped cream and whisk, on low speed, until fully incorporated.

Step 14

Increase the speed to medium-high and whisk until light and fluffy and the mixture has firm peaks.

Step 15

Keep refrigerated in an airtight container up to 24 hours

Step 16

Adjust the oven rack to lower-middle position and heat oven to 325°F.

Step 17

Line 2 (if making a 4-layer cake) and 3 (if making a 3-layer cake) 8x3-inch aluminum cake pans with parchment and spray with nonstick cooking spray.

Step 18

Sift the flour into a large mixing bowl; set aside.

Step 19

Add butter, coconut oil, sugar, baking powder, baking soda and salt in the bowl of a stand mixer. Fit the mixer with the paddle attachment. Set the mixer to low to moisten, then switch to medium speed and cream until light and fluffy, about 5 minutes, scraping as needed.

Step 20

With the mixer running, add egg whites, one at a time.

Step 21

Add vanilla and almond extracts and mix 30 seconds.

Step 22

Scrape down the bowl and paddle.

Step 23

Set mixer to low speed and slowly add one-third of the flour, followed by one-third of the buttermilk. Mix just until each addition is roughly incorporated. Add the remaining flour and milk, alternately, one-third of each at a time. Mix just until smooth.

Step 24

Turn off the mixer and use a rubber spatula to scrape all dry ingredients from the bottom. Mix on low speed just until dry ingredients are incorporated.

Step 25

Divide batter evenly between the prepared cake pans and bake about 40 minutes or until the cakes internal temperature registers 210°F. The cakes should be pale, brown around the edges and firm. A toothpick inserted in the middle of each cake should come out almost clean – with just a few crumbs attached.

Step 26

Transfer cakes to a wire rack and cool 15 minutes. Remove cakes from the pans and remove the parchment. Return them to the wire racks to cool completely.

Step 27

If not serving the cake within a couple of hours, wrap the cake layers tightly with plastic wrap up to 24 hours ahead. Keep the frosting and filling refrigerated until ready to frost.

Step 28

If the Whipped Cream Frosting is too stiff to spread, leave it on the counter for about 15 minutes, stir or beat it for a few seconds and it should be good as new.

Step 29

Place one cake layer on a plate or cake stand and spread about 1½ cups Whipped Cream Frosting on top. Spread it evenly while building a ½-inch “barricade” of frosting around the edge to keep the filling from leaking out.

Step 30

Add about ½ cup Fresh Strawberry Filling in the middle of the frosting and spread it out evenly to the frosting “barricade”.

Step 31

Add the next layer of cake and add the filling and frosting as before.

Step 32

After adding all the layers, frost the sides of the cake with Whipped Cream Frosting.

Step 33

For the top of the cake, arrange halved strawberries as desired.

Step 34

Refrigerate until ready to serve and serve within 6 hours.

Step 35

Enjoy!