1/4 c. butter
1/2 c. sugar
1/2 tsp. vanilla extract
2 eggs, separated
1 c. sifted flour
1 1/4 tsp. baking powder
1/4 tsp. salt
1/2 c. milk
1/2 c. sugar
1/4 c. slivered almonds
2 c. strawberries, halved
1 c. whipped cream

Cream butter, sugar and vanilla. Beat in egg yolks. Sift dry ingredients together and add alternately with milk to creamed mixture. Pour into 2 paper lined 8" round pans.

Beat egg whites until frothy. Add sugar slowly and beat until stiff. Spread evenly over cake batter. Sprinkle each cake with almonds. Bake for 1/2 hour or until done. Cool in pan 20 minutes, remove and cool thoroughly. Spread strawberries on the first layer (meringue side up).

Place second cake over first and spread with remaining strawberries. Slice and serve with whipped cream and extra strawberries.