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3 cups sliced, fresh strawberries, divided
Sift together flour, baking powder, and salt. Set aside.
Beat egg whites (at room temperature) until foamy. Gradually add 1/4 cup plus 2 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form. Set aside.
Beat egg yolks in a large mixing bowl until thick and lemon colored. Gradually add remaining sugar, beating 5 minutes or until light and fluffy. Add water and vanilla; beat well. Fold egg whites into yolk mixture. Gradually fold in flour mixture, 1/4 cup at a time, until well blended.
Pour batter evenly into a waxed
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