Strawberry Cream Cake

Preheat oven to 350°. Beat softened butter granulated sugar at medium speed with a heavy-duty electric stand mixer until fluffy. Gradually add egg whites. one-third at a time. beating well after each addition. Sift together cake flour and baking powder; gradually add to butter mixture alternately with the water. beginning and ending with flour mixture. Stir in vanilla and almond extracts. Pour batter into greased and floured 10-inch ring cake form (Guglhupf. Angel Cake Form). Bake at 350° for 22 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks. and cool completely (about 30 minutes). Combine strawberries and 50g sugar in a small bowl; cover and let stand 1 hour. Combine 100g sugar. milk. and cream cheese in a medium bowl; beat at medium speed of a mixer until smooth. Cut cake horizontally into 3 layers using a serrated knife; place bottom layer. cut side up. on a serving plate. Brush with 1 tablespoon orange juice and spread half of cream cheese mixture over cake. Spoon one-third of strawberries over cream cheese mixture using a slotted spoon. Repeat layers. ending with cake and juice. Spread whipped cream over top and sides of cake. Cover; chill 30 minutes. Arrange remaining strawberries on top of cake before serving; sprinkle with almonds.