• preheat oven to 350 degrees F
• line the bottom of a tube pan with parchment paper, but DO NOT grease
• lay 2 large pieces of parchment paper on the counter
• sift together flour, salt and 1/4 cup of sugar
• sift back and forth on the parchment paper a total of 6 times then set aside
• sift the remaining 1 cup of sugar and set aside
• in a stand mixer beat the egg whites on medium speed until foamy
• add in the cream of tartar, vanilla extract and almond extract
• beat on medium high
• once it becomes white and thick add the remaining 1 cup of sugar slowly, 1 tbsp at a time
• beat until stiff peaks are formed
• remove the bowl from the stand mixer and sprinkle 1/3 of the flour mixture over the top
• GENTLY fold the mixture into the egg whites
• repeat 2 more times until all the flour mixture is combined with the egg whites
• carefully place into the tube pan and smooth the top with the spatula
• bake for 40 to 45 minutes or until the top is golden
• remove from oven and cool on a wire rack upside down until completely cool
• run a thin knife around the outside and the inside edges
• carefully remove to a cake plate

Fresh Whipping Cream

• whisk the cream on medium high until it starts to thicken
• add in the vanilla and confectioner's sugar and continue to whisk until stiff peaks form
• be careful not to over whisk and make butter

Strawberry Topping

• if sweetening the strawberries sprinkle with sugar and mix
• allow to sit for at least 30 minutes