1/2 c. butter, softened
1/2 c. shortening
2 c. sugar
2/3 c. water
3 c. sifted flour
1 tbsp. plus 1 tsp. baking powder
1 tsp. salt
2 tsp. vanilla
1 tsp. almond extract
6 egg whites

Cream butter and shortening; gradually add sugar, beating at medium speed. Combine water and milk; set aside. Combine flour, baking powder, and salt; add to creamed mixture beginning and ending with flour. Stir in flavorings. Beat egg whites at room temperature until stiff peaks form. Gently fold in batter. Bake in 3 greased and flour 9 inch cake pans. Bake at 350 degrees for 20 minutes or until toothpick inserted comes out clean. Cool before frosting.

FROSTING:

2 1/4 c. whole unsweetened frozen strawberries
1 c. sugar
2 egg whites
Dash of salt

Thaw berries; place in strainer. Slightly mash and let drain to measure 2/3 cup pulp. Combine pulp and other ingredients in top of double boiler; placing over boiling water. Beat at high speed 7 minutes. Remove from heat. Frost cake after layers cooled. Garnish with whole fresh strawberries.