1 (2 layer) cake mix (Duncan Hines golden butter works well)
4 eggs, separated
2/3 c. sugar
2 tbsp. sugar, additional
1/4 c. slivered almonds (optional)
1 qt. fresh strawberries (frozen may be substituted), sliced
1 lg. container Cool Whip

Preheat oven to 350 degrees. Grease and line with wax paper three 9-inch round cake pans. Prepare cake mix as directed, but substitute 4 beaten egg yolks for the eggs. Spread batter in prepared pans.

Beat 4 egg whites until frothy. Gradually add 2/3 cup sugar and beat well. Spread over batter equally in the 3 pans. Sprinkle remaining sugar and almonds (if using) over all the meringue.

Bake in preheated 350 degree oven about 35 minutes. Cool in pans 15 minutes. Carefully remove from pans, meringue side up and cool completely. Peel off waxed paper.

To assemble: Place 1 layer, meringue side up on plate. top with half of fruit and 1/3 of Cool Whip. Repeat with next layer. Top with third cake layer and, if desired, Cool Whip on entire top or just around edges. Refrigerate.