Cake Layers
Preheat your oven to 350 degrees F (180 degrees C). Grease your cake pans with baking spray or magic cake release and set them aside.
In a medium sized mixing bowl, whisk together the all purpose flour, baking powder, and salt.
In the bowl of a stand mixer with the paddle attachment or in a large mixing bowl with an electric hand mixer, mix together the unsalted butter, vegetable oil, and sugar on medium-high speed for two minutes.
Add in eggs one at a time on medium speed, ensuring each egg is fully incorporated before adding the next egg. Then beat in the sour cream, and vanilla and almond extracts until they are just combined.
Add into the butter mixture about half of the dry ingredients, mixing on low speed until just incorporated, then add in the milk. Once the milk is mixed in, add in the rest of the dry ingredients and mix until all the dry ingredients are just completely incorporated into the batter. The batter should be thick, yet still somewhat pourable.
Distribute the batter evenly between the prepared cake pans and bake for 30-35 minutes. If using two 6 inch by 3 inch cake pans, bake for 45-50 minutes, or until a cake tester or toothpick comes out clean.
Once fully baked, let the cakes cool for 30 minutes in their pans, then cool them completely to room temperature on wire racks.
Chantilly Cream (Whipped Cream)
In a clean stand mixer bowl with the whisk attachment, or with a clean electric hand mixer in a large bowl, begin whisking the cream on medium-high speed until it becomes frothy.
Add in the sifted powdered sugar and vanilla extract and slowly incorporate it in on low until it's mixed enough to not throw the sugar in your face. Then begin mixing on medium-high speed again until the cream is whipped to stiff peaks. You'll know this by removing the whisk from the bowl and watching the peak. It should remain 'peaky' with the top only drooping a little.
Serving your Cake
Layer your shortcake cake by placing one layer of cake on a platter. Top with a thin layer of strawberry preserves/jam, a layer of sliced strawberries, and a third of the whipped cream.
Place another layer of cake on top and repeat. For the top of layer of cake, top with remaining whipped cream, then place the remaining whole strawberries in the center.
The cake can be served immediately but I find it easier to slice after chilling in the fridge for about 15-30 minutes.