Cake
1 1/4 cups cake flour
1/2 cup milk at room temperature
3 large egg whites at room temperature
1 teaspoons almond extract
1 teaspoon vanilla extract
3/4 cups granulated sugar
2 teaspoons baking powder
1/2 teaspoon table salt
1/2 cup unsalted butter, at room temperature
Whipped cream
1 cup heavy cream
2 Tablespoons granulated sugar
Filling
1/2 cup strawberry jam.
2 cups strawberries for garnish

Heat oven to 350 degrees. Grease and flour an 8-inch deep cake pan.

Pour milk , egg whites, and extracts into medium bowl and mix with until blended.

In a large mixing bowl. Mix cake flour, sugar, baking powder, and salt at slow speed.

Add butter, and continue beating on low for about 1-2 minutes.

Add milk mixture to flour mixture and beat at medium speed for 2 minutes.

Pour batter into cake pan.

Bake 25-30 minutes or until toothpick inserted in the center comes out clean.

Allow cake to cool to room temperature. then slice into three layers.

To make the frosting. In a deep mixing bowl, beat heavy cream until soft peaks form. Sprinkle sugar over cream; beat until soft peaks return.

To serve. Place bottom cake layer on a serving plate. cover with an even layer of jam then the second cake layer. top with a thin layer of whipped cream and final cake layer. smooth remaining whipped cream over top and sides of cake. Garnish with fresh strawberries.

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