Preheat your oven to 350°F. Line 18 muffin cups with paper liners and set aside.

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large bowl, using a stand mixer fitted with the paddle attachment or a hand mixer, beat the sugar, oil, eggs, egg whites, vanilla extract, and almond extract until well combined. Add the sour cream and mix until smooth. Add half of the flour mixture and mix until just combined. With the mixer running, slowly pour in the milk, then add the remaining flour mixture. Scrape down the sides and bottom of the bowl as needed. Be careful not to overmix.

Divide the batter evenly among the prepared muffin cups, filling each about two-thirds to three-quarters full. Gently tap the pan on the counter a few times to release any air bubbles.

Bake for 15 to 20 minutes, until a toothpick inserted into the center of a muffin comes out clean. Rotate the pans halfway through if needed for even browning. Let the muffins cool in the pans on a wire rack for 5 to 10 minutes, then transfer them directly to the rack to cool completely.

In a small bowl, stir together the 1 1/2 cups of diced strawberries and 1 1/2 tablespoons of strawberry jam.

Once the muffins are cool, use a small paring knife to cut a cone-shaped piece out of the center of each muffin, cutting about halfway down. Trim the pointed tip off the removed piece to create a flat lid.

Spoon a heaping tablespoon of the strawberry-jam mixture into each muffin cavity, including some of the syrupy juices. Place the muffin lid back on top to cover the filling.

In a large mixing bowl, combine the cream cheese, powdered sugar, and vanilla extract. Using a stand mixer or hand mixer with the whisk attachment, beat on medium speed until smooth, scraping the bowl as needed. With the mixer running, slowly pour in the heavy cream. Increase the speed to high and whip until stiff peaks form, about 2 minutes. Be sure to scrape the bowl periodically.

Transfer the frosting to a piping bag fitted with an open star tip. Pipe a swirl of frosting onto each muffin, making a couple of circles around the perimeter and leaving the center open for the strawberry topping. Place the frosted muffins in the refrigerator for 1 to 6 hours to allow the frosting to firm up.

Just before serving, stir together the remaining 1 cup of diced strawberries and 1 tablespoon of strawberry jam. Spoon this mixture onto the center of each muffin.