Strawberries & cream miniature chiffon cake

INGREDIENTS

for the cake:

eggs, carefully separated

1/4 tsp

cream of tartar

7 tbsp

sugar, divided

1/2 cup

plus 1 tbsp (68 g) cake flour

1/4 tsp

baking powder* (see Notes)

1/8 tsp

salt

2 tbsp

vegetable oil

1/4 cup

milk

1/2 tsp

vanilla extract

1/4 tsp

almond extract (optional)

clean, empty tin cans (one 28-oz and one 14-oz) or one 6-inch round cake tin* (see Notes)

for the strawberries:

1/2 lb

strawberries, hulled and sliced

1 tbsp

sugar

for the stabilized whipped cream (adapted from Wilton):

1/2 tsp

powdered gelatin (I used Knox)

2 tsp

cold water

1/2 cup

heavy whipping cream, very cold, plus 1 tbsp cream at room temperature

1 tbsp

powdered sugar

1/2 tsp

vanilla extract