Preheat your oven to 180°C (350°F). Bring egg yolks and egg whites to room temperature—this helps them incorporate better into the batter and meringue. Sift together the flour, baking powder, and sugar in a small bowl to remove any lumps and ensure even distribution of the leavening agent. Slice the strawberries into 1/4-inch pieces and set aside. This upfront prep ensures your ingredients are ready when you need them.

In a large mixing bowl, combine the egg yolks, milk, vegetable oil, vanilla essence, and almond extract. Whisk together until well blended and emulsified. Add the dry ingredient mixture from Step 1 and gently fold together until just combined—don't overmix, as this will develop gluten and make the cake tough. The batter should look slightly lumpy at this stage.

In a separate clean bowl, beat the egg whites until stiff peaks form. Gradually add the 0.22 cup sugar while beating, continuing until the meringue is glossy and holds firm peaks. This creates an airy, stable foam that will lighten the cake. Fold the meringue into the batter from Step 2 in two additions, being gentle with each fold to maintain the airiness—use a spatula and cut down the middle, sweep along the bottom, and turn the bowl as you fold. I find that folding in two batches helps distribute the meringue more evenly without deflating it.

Pour the batter into a greased 8x8-inch or 9x9-inch baking pan, spreading it evenly. Bake at 180°C (350°F) for 30-40 minutes, until a toothpick inserted in the center comes out clean and the top is golden brown. The cake should spring back lightly when touched. Remove from the oven and let cool completely before frosting—this prevents the frosting from melting into the warm cake.

In a chilled bowl, combine the Cool Whip, milk, Fage plain Greek yogurt, and sifted powdered sugar. Beat on medium speed until stiff peaks form and the mixture is fluffy and smooth. The Greek yogurt adds tanginess and a slight structure, while the whipped topping keeps it light. I prefer to sift the powdered sugar first to avoid any grainy texture in the frosting.

Spread the yogurt cream frosting evenly over the cooled cake from Step 4. Top generously with the sliced strawberries from Step 1, arranging them in a decorative pattern if desired. Serve immediately or chill until ready to eat. The cake is best enjoyed the same day, as the strawberries will weep slightly over time.