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1
In a large bowl, combine the first five ingredients. Refrigerate, covered, at least 30 minutes.
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2
Place egg whites in a large bowl; let stand at room temperature 30 minutes. Meanwhile, preheat oven to 350u00b0. Grease bottoms of two 8-in. round baking pans; line with parchment paper. Sift flour, baking powder and salt together twice; place in another large bowl.
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3
In a small bowl, whisk egg yolks, 1-1/4 cups sugar, oil, water, orange zest and almond extract until blended. Add to flour mixture; beat until well blended.
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4
With clean beaters, beat egg whites on medium until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Fold a fourth of the egg whites into batter, then fold in remaining whites.
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5
Gently transfer to prepared pans. Bake on lowest oven rack 30-35 minutes or until top springs back when lightly touched. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
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6
Meanwhile, for whipped cream, in a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Refrigerate, covered, at least 1 hour. For filling, in a small bowl, beat mascarpone cheese and cream until stiff peaks form. Refrigerate until assembling.
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7
Drain strawberries, reserving juice mixture. Using a serrated knife, trim tops of cakes if domed. Place one cake layer on a serving plate. Brush with half of reserved juice mixture; spread with 3/4 cup filling. Arrange strawberries over top, creating an even layer; spread with remaining filling. Brush remaining cake layer with remaining juice mixture; place layer over filling, brushed side down.
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8
Gently stir whipped cream; spread over top and sides of cake. Just before serving, arrange strawberries over cake.
