|Unsalted butter||1⁄2 Cup (8 tbs)|
|Almond extract||1⁄4 Teaspoon|
|Sugar||1 Cup (16 tbs)|
|Cake flour||2 Cup (32 tbs), sifted twice|
|Fresh strawberries/1 box frozen sliced strawberries||1 Pint|
|Baking powder||2 Teaspoon|
|Milk||2⁄3 Cup (10.67 tbs)|
|Whipping cream||1 Cup (16 tbs)|
Preheat the oven to 350Â° F.
Grease well and lightly flour the bottom and sides of 2 8 inch round cake pans.
Line the bottom of each pan with a circle of waxed paper.
Cream the butter and sugar until light and fluffy.
Sift the cake flour, salt, and baking powder together.
Add the dry ingredients and milk alternately, beating constantly.
Add the vanilla and almond extracts.
Beat the egg whites until stiff peaks form.
Fold them into the batter.
Pour into the prepared pans.
Bake at 350Â° F for 30 to 35 minutes or until done.
Do not overbake.
Cool in the pans for 10 minutes before turning out onto racks.
Slice the fresh strawberries or drain the frozen ones.
Reserve a few for garnish.
Whip the cream until stiff.
Cover the bottom layer completely with a 1/4 inch layer of whipped cream.
Cover the whipped cream with strawberries, leaving a margin of 1/2 inches around the outer edge.
Cover the berries with a thin layer of whipped cream.
Place the second layer on top and frost the cake with whipped cream.
Garnish with the reserved strawberries.