Golden Layer Cake with Strawberries & Whipped Cream

• 3 cups cake flour
• 1 tablespoon baking powder
• 1/ 2 teaspoon salt
• 1 cup butter, softened
• 2 cups sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1 cup milk
• 2 cups whipped cream
• 3 cups thinly sliced strawberries

Preheat oven to 375 degrees F. Grease and flour pan. In medium bowl, sift together flour, baking powder and salt; set aside. In large bowl, cream butter until smooth and fluffy. Stir in sugar and mix until blended. Add eggs, one at a time, mixing after each addition. Stir in vanilla and almond extract. Gradually blend in flour mixture, alternating with milk, mixing just to combine. Pour half of batter in pan. Bake 25-30 minutes, until toothpick inserted comes out clean. Cool cake in pan 10 minutes, then invert on to cooling rack to cool completely. Wash, dry, grease and flour pan and repeat with remaining batter. When both cakes are completely cooled, place one layer on serving platter and spread one cup of whipped cream on the cake. Top with 1½ cups strawberries. Place second layer on top of berries. Spread remaining whipped cream over top layer and top with remaining strawberries. Serve  immediately or store in refrigerator up to 2 hours. Makes 10 servings.