Well Made by Kiley

Preheat oven to 350F. Lightly grease a mini loaf pan or a 9” cake pan.
In a medium bowl, sift together the cake flour and powdered sugar. Then, add in the salt and a ½ cup of the granulated sugar, whisk, and set aside.
Place the egg whites in a bowl and sprinkle the cream of tartar on top. Use a hand mixer to whip on medium speed for ~1 minute, until frothy. With the mixer running, gradually add the remaining ¼ cup of granulated sugar. Increase the speed to high, and whip until the egg whites form medium-soft peaks, about 3-5 minutes. Then, fold in the vanilla and almond extracts.
Sprinkle half of the flour mixture over top of the egg white mixture. Fold the flour into the egg whites, being careful not to deflate the egg whites. Sprinkle the rest of the flour mixture on top, and fold again.
Using a ½ cup measuring cup, divide the batter evenly among the mini loaf wells or pour the batter into the cake pan.
For the mini loaves, bake for 18-20 minutes. For a full size cake, bake for 30-35  minutes, or until golden brown and a toothpick inserted into the middle comes out clean.
While the cakes are baking, make the vanilla granola butter glaze. Combine all ingredients into a small bowl and whisk. 
Once the loaves and/or cake is done, remove from the oven. Allow to cool for one hour before loosening the edges of the cakes with a knife or thin spatula and removing from the pan.
Top the cakes with the vanilla granola butter glaze, fresh strawberries, and a dusting of powdered sugar, as desired.
Enjoy!