Heat oven to 350 degrees. Prepare three 8-in round cake pans.
Whip four eggs whites in mixer until soft peaks form. Add 1 cup sugar, 1 tbsp at a time, whipping to maintain soft peaks. Pour whites into large bowl (This was about 5 cups in volume after whipped) and set aside.
Cream room temperature butter and 1 cup sugar until fluffy. Add in vanilla and almond extract. Add egg yolks one at a time, beating after each addition.
Sift together 3 cups flour, baking powder, and salt.
Alternatively add flour mixture and strawberry puree to batter until fully combined. Batter will be thick.
Fold in egg whites.
Coat diced strawberries in 2 tbsp flour and gently add to batter. (I used 2 cups but think 3 cups would also be delicious.)
Pour batter into prepared pans and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. If using two 8-in cake pans, bake for 45-50 minutes.
Recipe adapted from [Allrecipes.com | http://allrecipes.com/recipe/melt-in-your-mouth-blueberry-cake/]