4 eggs, separated
1/2 c. butter
1 1/2 c. sugar
1 c. flour
1 tsp. baking powder
Pinch of salt
4 tbsp. milk
1/3 c. minced walnuts
2 c. heavy cream, whipped and sweetened to taste
1 pt. fresh strawberries, sliced and sweetened to taste
Whole strawberries for garnish

Beat egg yolks well. Cream butter and 1/2 cup sugar. Add beaten yolks; beat until creamy. Add flour, baking powder, salt and milk. Beat well and set aside. Beat egg whites until stiff. Gradually add remaining 1 cup sugar and continue beating until thick. Spread egg yolk mixture in 2 greased 8 inch cake pans. Spread egg white mix on top. Sprinkle nuts on one layer. Bake at 325 degrees for 30 minutes. Cool; remove from pans. Place layer without nuts, meringue side down on plate. Spread with 1/2 of whipped cream, top with strawberries, then spread with remaining whipped cream. Top with second layer, nuts on top. Decorate with whole berries. Holds well for several hours in refrigerator.