For the White Chocolate Cake Layers:

1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans. Line bottoms with parchment paper.
2. Whisk together cake flour, baking powder, baking soda, and salt in a medium bowl.
3. Beat butter and sugar until light and fluffy, about 3-4 minutes.
4. Beat in egg whites one at a time, then add vanilla and almond extract (if using).
5. Pour in melted white chocolate and mix until well combined.
6. Gradually add flour mixture to butter mixture, alternating with buttermilk (beginning and ending with flour). Mix just until combined.
7. Divide batter evenly between prepared pans. Bake for 22-25 minutes, until a toothpick inserted in center comes out clean.
8. Cool in pans for 10 minutes, then remove to wire racks to cool completely.

For the Strawberry Filling:

1. Combine diced strawberries, sugar, and lemon juice in a medium saucepan. Cook over medium heat until berries break down, about 5 minutes.
2. Stir in cornstarch mixture and continue cooking, stirring constantly, until thickened, about 2-3 minutes.
3. Transfer to a bowl and refrigerate until completely cooled and thickened, at least 1 hour.

For the White Chocolate Strawberry Frosting:

1. Puree fresh strawberries and strain if desired to remove seeds.
2. Beat butter until creamy and smooth, about 2 minutes.
3. Add melted white chocolate and beat until well incorporated.
4. Gradually add powdered sugar, alternating with strawberry puree. Add vanilla extract and salt. Beat for 3-4 minutes until light and fluffy.

Assembly:

1. Level cake layers if needed.
2. Place one layer on serving plate. Pipe a ring of frosting around edge to create a dam.
3. Spread strawberry filling within frosting dam.
4. Place second cake layer on top.
5. Apply thin crumb coat of frosting, refrigerate 15-20 minutes, then apply final layer of frosting.
6. Decorate top with fresh strawberries.