1 1/2 c. sifted flour
1 c. sugar
1 c. Nestles' Strawberry Quick
1 tsp. baking powder
1/2 tsp. salt
1 basket fresh strawberries
6 eggs, separated
1/2 tsp. cream of tartar
1/3 c. water
1 tsp. vanilla extract
1 tsp. almond extract

Sift flour with 1/2 cup sugar, quick, baking powder and salt into small mixing bowl. Combine egg whites and cream of tartar in large bowl. Beat with mixer at high speed until soft mounds form. Gradually add 1/2 cup sugar. Continue beating until very stiff, straight peaks form. Do not underbeat! Add egg yolks, water, vanilla and almond extract to dry ingredients. Beat 1 minute at medium speed. Fold egg yolk mixture, 1/3 at a time into beaten egg whites gently but thoroughly using wire whip or rubber spatula. Pour into ungreased 10-inch tube pan.

Bake at 350 degrees for 50 to 60 minutes. Invert immediately. Cool completely before removing from pan. Cut cake horizontally to make 3 layers.

STRAWBERRY FLUFF FROSTING:

Beat 1 1/2 cup cream, 1/3 cup Nestles' Quick, 1/4 teaspoon almond extract until thick. Cover layer of cake with fluff and add sliced strawberries. Frost outside of cake. (You may want to double ingredients for more strawberry fluff.) Top with halved strawberries for decoration.