Almond Pound Cake with Strawberries

(aka strawberry shortcake)
2 c sugar
1 c real butter softened
5 eggs
1 tsp almond extract
1 tsp baking powder
3 c flour
1 c half and half cream or milk
fresh berries
strawberry glaze (recipe follows)
fresh whipped cream

Preheat oven to 350*. Combine sugar, butter, eggs and almond in large mixer bowl and beat at low speed, scraping sides of bowl often til well mixed. Increase speed to high and beat til light and fluffy. Reduce speed to low and add b.powder and flour alternately with milk beating well after each addition. Spoon batter into greased and floured 12 c bundt pan or 10" tube pan. Bake 65-75 min. til toothpick comes out clean. Cool 15 min. Use a knife to loosen cake from pan. Invert pan to cooling rack and cool completely. Serve with fresh berries and cream.

Strawberry glaze
1 1/2 c water
3/4 c sugar
2 tbsp cornstarch
1 3oz. pkg of strawberry jello

Combine sugar and cornstarch, then add water in saucepan. Cook on med. heat til thick.
Remove from heat and add dry jello, stir til dissolved. Cool slightly. Spoon over cake with berries and whip cream. This makes an awesome strawberry pie too, just pour over berries in a baked pie shell.