• Preheat the oven to 375 degrees
• Beat the 4 eggs until light and fluffy, add the sugar and continue to beat until sugar is mixed in, add the almond extract, and mix in
• In a separate bowl, mix the baking powder and flour
• Gradually add the flour mixture to the egg mixture stirring it in as you go
• Pour this into a greased 10-inch spring pan
• Bake for 20-25 minutes - be sure to insert a toothpick in the middle to check for doneness (if the toothpick comes out clean and dry, you are good to go
• Cool off for 1 hour

Strawberries

• In the meantime, grab a large bowl, and slice your strawberries
• Sprinkle the granulated sugar on the strawberries - this creates a yummy sugary juice
• Now, take a saucepan and heat 1 cup of water, dissolve the 3 Tbsp. of strawberry jello. Let cool
• Pour over the strawberries

Whipped Cream

• If you are making the whipped cream, pour the heavy whipping cream into a bowl and beat on high until the cream is forming peaks, add the powdered sugar, and beat some more to mix in

Assembling:

• cut the cake in half
• set the bottom on your serving platter
• scoop strawberries over the bottom cake portion
• spoon most of the whipped cream over strawberries
• place the top of the cake over the whipped cream
• spoon the rest of the whipped cream
• for added decoration, place more strawberries inserted into whipped cream