Preheat your oven to 350°F. Separate your room-temperature eggs into yolks and whites, ensuring no yolk gets into the whites or the whites won't whip properly. Sift together the cake flour and baking powder in a small bowl and set aside. Measure out all remaining ingredients and have them ready. I always use King Arthur cake flour because it creates such a tender, delicate crumb that's perfect for this elegant dessert.

In a medium bowl, beat together the egg yolks, 1/4 cup sugar, salt, corn syrup, vanilla essence, almond extract, and water until the mixture becomes pale yellow and slightly thick (about 2-3 minutes). This aeration is crucial—it creates air pockets that help the cake rise and develop its light texture.

In a separate clean bowl, beat the egg whites until foamy, then gradually add the 3 1/2 tbsp sugar while continuing to whisk until stiff, glossy peaks form (about 3-4 minutes total). The meringue should hold its shape when you lift the whisk. This creates the structure that keeps your cake light and airy.

Gently fold half of the meringue from Step 3 into the yolk mixture from Step 2 using a spatula until mostly combined. Sift the flour and baking powder mixture from Step 1 over the top and fold until just combined. Mix the avocado oil with 2 tablespoons of batter to lighten it, then pour this oil mixture back into the main batter and fold gently until incorporated. Finally, fold in the remaining meringue carefully—this keeps the batter light and fluffy.

Divide the batter evenly between two 6-inch round pans (or use one 8-inch pan if that's what you have) that have been lightly greased and floured. Tap the pans firmly on the counter a few times to release any large air bubbles. Bake at 350°F for 15 minutes for 6-inch pans, or 23-25 minutes for an 8-inch pan, until a toothpick inserted in the center comes out clean. Cool the cakes in their pans for 10 minutes, then turn out onto wire racks to cool completely.

While the cakes cool, whip the heavy cream with sifted powdered sugar until stiff peaks form (about 2-3 minutes). In a small bowl, dissolve the 3 tbsp sugar in 1/3 cup hot water and let it cool slightly—this creates a light syrup to brush on the cake layers for moisture and extra sweetness. I prefer Horizon Organic heavy whipping cream because it whips beautifully and has a rich flavor.

Once the cakes are completely cool, slice each into two thin layers. Lightly brush the cut sides of each layer with the sugar syrup from Step 6. Place the first layer on your serving plate, spread with whipped cream, and arrange a layer of sliced strawberries (from the 10 oz total, hulled and cut into 1/4-inch rounds). Repeat with remaining layers, finishing with the top layer. Frost the entire cake with the remaining whipped cream, smoothing it on the sides and top. Arrange whole strawberries on top and dust with additional powdered sugar for an elegant Christmas presentation.