PREPARE THE CAKE BATTER

1. Preheat the oven to 325F.
2. Grease an 8-inch round cake pan with butter and line the bottom with a round of parchment paper. Grease the parchment paper as well, then dust the pan lightly with flour for easy removal. Set aside.
3. In a large mixing bowl or the bowl of a stand mixer fitted with the whisk attachment, beat the butter and oil together until smooth and well combined, about 2 to 3 minutes. Start on low speed and gradually increase to medium-high.
4. Add the sugar and continue mixing on medium-high speed for about 2 minutes, until the mixture is light and fluffy.
5. Add the eggs one at a time, mixing well between each addition.
6. Add the vanilla extract and almond extract and mix briefly to combine.
7. In a separate bowl, whisk together the gluten-free flour, almond flour, baking powder, and salt. Sift half of the dry ingredients into the bowl of wet ingredients and mix on low speed until just combined. Add the buttermilk and mix again. Sift in the remaining dry ingredients and mix on low speed until no dry streaks remain. Increase the mixer speed to medium and mix for an additional 15 to 30 seconds, or until the batter is mostly smooth.

BAKE THE CAKE

1. Bake on the center rack for 45 to 55 minutes, or until the top is lightly golden and springs back when gently touched.
2. Allow the cake to cool in the pan on a wire rack for 10 to 20 minutes before removing it from the pan.
3. Allow the cake to fully cool before adding the toppings.

PREPARE THE MACERATED STRAWBERRIES

1. Combine the sliced strawberries with the strawberry jam and sugar in a mixing bowl and stir together until the berries are evenly coated. Set aside while you prepare the whipped cream.

PREPARE THE WHIPPED CREAM TOPPING

1. Place the cream cheese in a mixing bowl and mix on medium speed until smooth.
2. Add the powdered sugar and mix on medium-high until well combined and smooth.
3. Add the vanilla extract followed by the heavy cream in 3-4 additions, mixing on medium- high until combined. Once all of the heavy cream has been added, continue mixing just until soft to medium peaks form.

ASSEMBLE THE CAKE

1. Spread or spoon the whipped cream over the cooled cake, using the back of a spoon to create soft swirls if desired.
2. Spoon the macerated strawberries over the whipped cream just before serving. Slice and enjoy.

Store the assembled cake in the refrigerator for up to 3 days.