Preheat your oven to 325°F (160°C) and set aside your angel food cake pan. Important: Do not grease the pan.

In a large bowl, beat the egg whites until frothy. Add the cream of tartar and continue whipping until soft peaks form.

Gradually add the sugar while continuing to whip until you reach stiff peaks.

In another bowl, whisk together the cake flour, baking powder, and salt until combined.

Gently fold the dry ingredients into the egg white mixture to maintain fluffiness.

Fold in the vanilla extract, then transfer the mixture into the ungreased cake pan.

Bake for about 30-35 minutes, or until the top springs back when pressed.

Once baked, invert the pan to cool for about an hour.

Toss the sliced strawberries with sugar and allow them to sit until juices are released.

Run a knife around the edges of the pan to release the cake and carefully remove it.

Plate the cake, layer with sweetened strawberries, and add a dollop of whipped cream.