Preheat your oven to 350°F. Grease two nine-inch round cake pans with baking spray that includes flour.

Prepare the cake mix according to the package directions using egg whites, oil, and 1 cup of water. Stir in the almond extract until well combined.

Divide the batter evenly between the prepared pans. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 20 minutes.

Transfer the cakes from the pans to a wire rack to cool completely.

Beat the butter on medium speed until fluffy, about 2 minutes.

Gradually add the confectioners’ sugar on low speed, then beat in the vanilla extract. Increase the speed to medium-high and continue to beat until the frosting is light and fluffy, about 2-3 minutes.

Transfer ½ cup of the frosting to a pastry bag fitted with a plain tip.

Place one cake layer in an 8-inch springform pan. Pipe a ring of frosting around the edge of the cake layer.

Spread the center with jam. Reserve 1 cup of the strawberries. Arrange the remaining strawberries, flat sides down and touching each other, over the jam.

Spread 2 cups of frosting over the strawberries. Place the second cake layer on top. Cover and refrigerate for at least 1 hour.

Toast the almonds in a nonstick skillet over medium heat until golden, about 3 minutes. Allow them to cool.

Remove the side of the springform pan and place the cake on a serving plate. Spread the remaining frosting over the top and sides of the cake.

Reserve 1 teaspoon of the dried strawberries. Combine the toasted almonds with the remaining dried strawberries and press this mixture around the bottom edge of the cake.