1/2 cup cake flour
1 3/4 cups white sugar
10 large egg whites
1 1/2 teaspoons tartar cream 
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon almond extract
1/2 cup fresh strawberries, sliced
1 (18 ounce) jar strawberry glaze

Preheat oven to 350 °F /175 °C. In a small bowl, whisk together the cake flour and a 3/4 cup sugar. Set aside. Beat egg whites until frothy. Add the tartar cream with salt and beat until well mixed.
Slowly add the remaining 3/4 cup of sugar. Beat egg whites completely. Add the vanilla and almond extracts and beat for a few seconds.
Sift the mixture over the egg whites in 6-8 additions and gently fold it in after each addition. Spoon batter into a tube pan with a removable bottom. Bake for 50-60 minutes until the top springs back when lightly pressed.
Run knife around the cake edges to remove it from the pan. Cut the cake horizontally to make 3 layers. Fill layers with strawberry glaze. Arrange strawberries on top of the cake. Store it in refrigerator, covered.