Prepare the strawberries - Slice or chop the strawberries, add to a small bowl, and sweeten with a little honey (optional). Set aside.
Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Line the bottom of the cake pans with a piece of parchment paper cut to fit. Lightly grease and flour the cake pans.
In a small mixing bowl, whisk together the almond flour, arrowroot starch/flour, coconut flour, tapioca starch/flour, baking powder, baking soda, and salt.
Measure out the liquid ingredients into a liquid measuring cup - Add the sour cream, milk, and vanilla extract to a liquid measuring cup.
Separate the eggs - In a medium mixing bowl, or 3-quart bowl for your stand mixer (see Notes), add the egg whites. Then, add the egg yolks to the liquid ingredients in your liquid measuring cup. Whisk/stir together the wet ingredients in the liquid measuring cup until thoroughly combined.
Whip the egg whites - Using a hand held mixer with the whisk attachment (or stand mixer), beat the egg whites on medium-high speed until they reach stiff peaks. Transfer the beaten egg whites to a different bowl and set aside. This way, you can use the same mixing bowl to finish the cake batter.
In the same mixing bowl you used to beat the egg whites, add the butter and sugar. Use a hand held mixer (or stand mixer), and beat on medium-high speed until the mix is light and fluffy.
Add 1/2 of the wet ingredients to the butter/sugar mix. Beat on medium speed until just combined. Reduce the speed to low and spoon in 1/2 of the dry ingredients - beat until no dry streaks remain. Add in the remaining wet ingredients - beat until just combined. Finish with the remaining dry ingredients and beat until no dry streaks remain.
Fold the egg whites into the batter - Add 1/2 of the egg whites to the mixed cake batter. Using a spatula, gently fold the egg whites into the batter until mostly incorporated. Add the remaining egg whites and continue to gently fold until no egg white streaks remain.
Pour the batter evenly into the prepared cake pans. Bake for 23 - 25 minutes, or until the cakes are springy to the touch, and a toothpick inserted in the middle comes out mostly clean. Note - High altitude bakers – your cakes may not take the full time to bake. Start checking at 23 minutes.
Cool the cakes in the pans set on a wire cooling rack for at least 10 minutes. Then, invert the cakes onto the wire rack and carefully remove the parchment if it stuck to the cakes. Flip right side up and allow the cake to cool completely on the rack.
Prepare the whipped cream - While the cakes are cooling, make the Whipped Coconut Cream, if using. Otherwise, store-bought whipped cream works. Cover and place in the refrigerator until ready to assemble the cake.
Assemble the cake - Place one of the cakes on your serving platter. Top with half of the whipped cream and strawberries. Place the second cake on top, and repeat. The cake is best enjoyed the day it is baked. Enjoy!