Set the oven rack at the middle level and Preheat the oven to 180℃

In a bowl, sift and combine the flours, corn starch, xanthan gum, baking powder, baking soda, and salt.

Using a stand-alone mixer with the paddle attachment or hand-held mixer, beat the sugar and butter at medium-high speed until light and fluffy. Then, add the egg whites and beat until creamy.

Next, add the apple cider vinegar, sour cream, and vanilla extract. Beat at low-medium speed until combined.

Then, at low speed, add one-third of the dry ingredients, followed by one-third of the milk. Then add half of the remaining dry ingredients followed by half the milk. Next, add the remaining dry ingredients and milk, beating until combined after each addition. Don’t overbeat the batter.

Grease three 8-inch cake tins and align them with baking paper. Fill each cake tin ⅓ full.

Bake the cake layers for 25-30 minutes or until a toothpick inserted at the center comes out clean.

Allow the cake layers to cool in the cake tin for about 5 minutes before transferring it to a cooling rack. Cool the cake layers to room temperature before decorating.

Using a stand-alone mixer fitted with a paddle attachment or hand-held mixer, beat the cream cheese and butter together at medium-high speed until light and fluffy, about 2 – 3 minutes.

Now lower the speed of the mixer and slowly add in the sifted powder sugar. Increase the speed to medium-high and beat for 2 minutes.

Add in the vanilla extract and beat at low speed until combined.

Add two-three scoops of cream cheese frosting to the first layer and spread it evenly using a spatula. Add two scoops of strawberry jam on top of the cream cheese and spread it evenly. Then add sliced fresh strawberries on top of the jam. Next, add the second cake layer and repeat.

For the final cake layer, apply an even coat of cream cheese and decorate the top of the cake with fresh strawberries and flowers.