This strawberry angel food cake is sure to become a new favorite. A subtly sweet, almost cloud-like cake is finished with a luscious, bright strawberry topping made from fresh strawberries.
Add the egg whites to a large mixing bowl. Using an electric mixer, beat on medium speed for 1 minute, until frothy. Add in the cream of tartar and beat for additional 1-2 minutes, until soft peaks form.
Slowly add in the sugar (one spoonful at a time) while beating the egg whites, letting the sugar incorporate between additions. Beat until stiff peaks form. Mix in vanilla extract until incorporated.
Sift the flour mixture once more directly into the bowl of egg whites. Fold gently with a rubber spatula until the batter is just mixed.
Spoon the batter into an angel food cake pan and tap on countertop to remove any air holes. Smooth out the batter with a spatula and bake for 35-40 minutes, or until the internal temperature reaches 206 °F (97 °C). The top of the cake should be golden brown and firm to the touch.
Let cool completely before removing from the pan.
Top cake with strawberry mixture, slice and serve.