If you would like to make your own cake flour combine 1 1/2 C all-purpose flour (or gluten free measure for measure flour) with 1/4 C cornstarch and mix well. Use this as your cake flour in the following recipe. 

Combine the 1 1/4 cup cake flour, 1 3/4 cup sugar, salt, and cream of tartar. Mix well. Add the vanilla to the egg whites, and then add that mixture to the dry ingredients. Beat with an electric mixer for 30 seconds on high, and then on medium for one minute until airy light and fluffy. 

Pour into an ungreased 10" angel food cake tube pan, or into two bread loaf pans. Place the cake pan(s) into the cold oven, and then turn on to 325, do not place in preheated oven. Bake for about 55-65 minutes or until a deep golden brown, and not sticky to the touch. Turn the angel food cake upside down on a bottle to dry and cool down. Use a knife to loosen the edges before removing from the pan. Serve with whipped cream and strawberries. 

Rinse and quarter the strawberries, removing the tops. Add sugar, give a good stir and let sit for about 15-20 minutes. 

Pour the heavy whipping cream into a large bowl. Add sugar and vanilla. Beat on high with an electric mixer until peaks form. 

Combine 1 1/2 C all purpose flour or gluten free measure for measure flour blend, with 1/4 C cornstarch and whisk together until combined well. 

Follow instructions on box mix for angel food cake. Follow instructions above for sugared strawberries, and use canned whipped cream as is. Enjoy!