Preheat your oven to 350°F (175°C). Prepare an ungreased 10-inch tube pan.

In a large mixing bowl, combine the egg whites, cream of tartar, and salt. Beat on medium speed until foamy.

Gradually add 1/2 cup of granulated sugar, 2 tablespoons at a time, while beating until stiff peaks form.

In a separate bowl, sift together the remaining 1/2 cup of granulated sugar and flour until fully combined.

Fold the flour mixture into the whipped egg whites with a spatula. Be gentle to maintain the volume. Add vanilla extract and fold until no flour is visible.

Transfer the batter into the prepared pan and smooth the top.

Bake for 25-30 minutes, until golden brown and springs back when lightly pressed.

Invert the pan onto a cooling rack to cool completely.

Combine hulled and sliced strawberries with 1/4 cup of granulated sugar in a medium bowl.

Optionally add 1 teaspoon of lemon juice, toss gently, and let sit for 15-20 minutes.

In a chilled mixing bowl, combine heavy whipping cream, powdered sugar, and vanilla extract.

Beat on medium-high speed until soft peaks form. Be careful not to overbeat.

Remove the cooled cake from the tube pan by running a knife around the edges.

Slice the cake into layers or individual pieces.

Layer the cake, strawberries, and whipped cream on a serving plate until all components are used.

Serve immediately and enjoy!