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1
Coat the bottom of three 9-inch cake pans with nonstick cooking spray and line with waxed paper; coat paper with cooking spray and dust with a little flour.
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2
Let egg whites stand in mixing bowl at room temperature for 30 minutes.
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3
Beat on medium speed until soft peaks form.
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4
Gradually beat in sugar, about 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved.
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5
Combine coffee and extracts.
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6
Sift flour, cocoa, soda, and salt together three times.
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7
Fold coffee mixture and flour mixture alternately into egg mixture.
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8
Spread batter into prepared pans and bake for 10-15 minutes at 375 degrees, or until a toothpick inserted near the center comes out clean.
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9
Cool for 10 minutes in pan before inverting onto wire racks, peeling off paper, and cooling completely.
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10
Gently mash strawberries in a mixing bowl; stir in almond extract and fold in whipped topping.
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11
Place one cake layer on serving platter and top with half of filling; repeat layers and top with remaining cake layer.
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12
Beat cream in small mixing bowl until it begins to thicken.
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13
Combine powdered sugar and cocoa, add to cream, and beat until stiff peaks form.
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14
Frost top of cake with whipped cream, and garnish with almonds and sliced strawberries; chill for at least one hour before serving and refrigerate any leftovers.
