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

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 alternately with milk mixture, beginning and ending with flour mixture. Stir in flavorings. Beat egg whites (at room temperature) until stiff peaks form. Gently fold into batter.

Pour batter into 3 greased and floured 9 inch round cake pans.

Bake at 350°F for 20 minutes or until a wooden pick comes out clean.

Cool in pans 10 minutes; remove from pans, and let cool completely on wire racks. Spread strawberry frosting between layers and on top and sides of cake.