• * Preheat oven to 375 degrees F.
• * Whisk the flour, salt and half of the sugar in a medium bowl. Sift 4-6 times.
• * In a large bowl, beat the egg whites on medium speed quickly until frothy with an electric mixer using the whisk attachment. Add the cream of tartar and vanilla extract, and increase to high speed. Gradually add the remaining sugar, one teaspoon at a time, beating until stiff peaks form.
• * Gently fold the dry ingredients into the egg whites, 1/3 of the mix at a time.
• * Pour the cake batter into the ungreased tube pan and smooth the top. Tap it on the counter a few times to eliminate any air bubbles. (You must use a tube pan and NOT a bundt pan)
• * Bake for 25-30 minutes (on the lowest oven rack at the bottom of the oven) or until a cake tester inserted into the center comes clean.
• * Immediately remove the cake from the oven, invert cake onto a wire rack, and let the cake cool.
• * Once the cake is completely cool, run a knife around the edges of the pan to loosen the cake. Invert the cake onto a serving plate.

Cream Cheese Frosting Directions

• Cream the room-temperature butter and cream cheese together until smooth. You can do this by hand, using an electric hand mixer or a stand-alone mixer.
• * Add the vanilla and continue to mix.
• * Using an immersion blender, puree about 1/2 c. of fresh strawberries sprinkled with granulated sugar.
• * Add 1/4 C of the strawberry puree to the cream cheese mixture
• * Add the powdered sugar to the cream cheese mixture and mix well.