Preheat your oven to 350°F (175°C) and position the rack in the middle.

Sift cake flour, 1/4 cup of granulated sugar, and salt into a medium bowl.

In a large, clean bowl, beat egg whites with cream of tartar until soft peaks form.

Gradually add the remaining granulated sugar, one tablespoon at a time, beating until stiff peaks form.

Gently fold in 1 teaspoon of vanilla extract into the beaten egg whites.

Sift the flour mixture over the egg whites in three additions, folding gently after each until just combined.

Transfer the batter to an ungreased 9-inch tube pan and smooth the top with a spatula.

Bake for 35 to 40 minutes or until the cake is golden and springs back when lightly touched.

Immediately invert the pan onto a bottle or funnel and let the cake cool completely upside down, about 1 hour.

Meanwhile, hull and slice strawberries, toss with 3 tablespoons of granulated sugar, and let sit at room temperature for 15 minutes to macerate.

In a chilled bowl, whip heavy cream with powdered sugar and the remaining 1 teaspoon of vanilla extract until soft peaks form.

Carefully remove the cake from the pan, transfer to a serving plate, top with whipped cream, and arrange the macerated strawberries over the top.