1 (18 ounce) can frozen light strawberries, thawed and drained
1 1/2 cups white sugar
6 egg whites
5 cups white sugar
1 cup milk
1 teaspoon vanilla extract
1 cup all-purpose flour
2 cups butter
1 teaspoon baking powder
1 teaspoon baking soda
1 cup chopped almonds
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9- inch round pans.
Place strawberries and sugar in large bowl. Pour juice into prepared pans. Beat egg whites into strawberries. Stir vanilla and sugar into mixture.
Sift together flour, baking powder and baking soda. Scrape bowl, set aside. Stir together small amount of milk, egg whites and 1/2 cup strawberries into wet mix; beat until blended.
Pour batter into prepared pans. Bake in preheated oven for 90 minutes. Let cool in pan on rack for 5 minutes, then turn out onto rack. Refrigerate overnight.
Remove from pans. Using toothpicks, poke holes in cake top and sides by sweeping slightly through batter. Insert toothpicks into hole in top and side. Use the remaining strawberries to garnish.
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