Preheat oven to 350°F. Grease and flour three 8-inch round cake pans.
Place freeze-dried strawberries in a food processor and pulse for about 30 seconds. Remove from processor and set aside.
Mix milk, egg whites, and almond extract in a 2-cup measuring cup with a spout. Set aside.
In a large bowl of an electric mixer fitted with the paddle attachment, mix ½ cup of previously processed strawberries, flour, both sugars, baking powder, and salt for about 30 second at low speed.
Add butter, a piece at a time, to the flour mixture, and mix until the butter resembles pea size pieces. About 1 minute. Add half of the milk/egg mixture and mix for 30 seconds at medium speed. Scrape the sides of the bowl as needed. Add the rest of the milk/egg mixture and mix at medium speed for 30-45 seconds until light and fluffy.
Evenly pour the batter into the prepared pans and bake for 22-25 minutes or until a toothpick inserted in the middle comes out clean. Remove from the oven and place on a cooling rack. Allow the cakes to cool completely before frosting.
Prepare the frosting. In a large bowl, with an electric mixer fitted with the paddle attachment, beat butter and cream cheese at medium speed, until creamy. About 2 minutes. Reduce to low speed and add processed freeze-dried strawberries, almond extract, salt, and powdered sugar. When all ingredients are combined, increase the speed to medium and beat for 1 to 2 more minutes. Scrape the sides of the bowl, add cream and mix until smooth and creamy.
Place one cake layer on a serving platter. Using an offset spatula, spread one layer of buttercream over the cake. Top with ½ cup of sliced strawberries. Place another cake layer on top and repeat the process. Place the last cake layer and spread buttercream on top and sides of cake. Decorate with whole and sliced fresh strawberries.