1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2. In a medium bowl, whisk together flour, baking powder, and salt.

3. In a large bowl, cream butter and sugar until light and fluffy.

4. Add egg whites one at a time, beating well after each. Mix in vanilla, almond extract, and strawberry puree.

5. Add flour mixture alternately with milk, beginning and ending with flour. Stir in pink food coloring.

6. Divide batter evenly between prepared pans and smooth the tops.

7. Bake 25–30 minutes or until a toothpick inserted comes out clean. Let cool completely.

8. To make frosting, beat butter until creamy. Gradually add powdered sugar, cream, vanilla, and food coloring if using. Beat until fluffy.

9. Frost the cooled cake layers and decorate as desired.