1 c. finely diced strawberries
1 c. whipping cream
Preheat oven to 350°F. Line two 8” round cake pans with wax paper. Set aside.
Sift cornstarch, salt, and ½ c. powdered sugar together three times. Beat the egg whites with cream of tartar and water until soft peaks form. Gradually add remaining sugar and beat until stiff (but not dry).
Beat yolks slightly. Add vanilla and almond extract (if using). Gently fold egg white mixture into yolks, folding just enough to combine.
Divide batter between pans. Bake for 30 minutes, until set and lightly browned. Cool.
To remove cakes from pan, run a sharp, thin knife along sides of pan twice. The first time, just cut/separate cake from tin. The second time, use knife to gently push cake inward, toward center, releasing an inch or so from the bottom of the pan all the way around. Locate an edge of wax paper and life cake from the pan. Remove wax paper.
Whip cream. Fold in finely diced strawberries.
Place one cake layer on a serving plate. Spread a very thin layer of whipped cream and strawberries on top. Top with second layer. Ice cake with remaining whipped cream. (Note: Whipped cream and strawberries will cover, but barely. Be prepared to see patches of cake where cream doesn’t quite cover. This is how cake should look– It will taste delicious. Don’t worry.)
Serve. Cake tastes best the day it is made.