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Preheat oven to 375 degrees.
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Sift cake flour and 2 tablespoons sugar together in a large bowl; set aside.
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Using an electric beater, beat egg whites, cream of tartar and salt until it soft peaks form.
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Add the remaining sugar slowly, then beat on high until stiff peaks form.
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Fold flour mixture into the egg whites, making sure to fold in the sides and bottom of the bowl thoroughly.
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Spoon batter into ungreased tube pan.
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Bake 30-35 minutes or until top springs back when touched lightly with finger.
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Cool upside down on cooling rack for at least an hour before removing from pan.
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To remove the cake from your pan run a knife around the rim of the tube pan, then invert onto cooling rack to cool completely.
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Once cool, slice in half and layer with half of the whipped cream and sliced strawberries.
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Top with remaining half, whipped cream, and strawberries.
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Slice, serve, and enjoy!