Preheat oven to 350º F and get out an ungreased tube pan
Slice strawberries and sprinkle lightly with sugar; set aside
Place egg whites in a bowl and allow to sit at room temperature for a while; ideally, you want them about 60º F
In a big bowl, sift powdered sugar, flour and salt
Meanwhile, beat egg whites with a mixer until they are bubbly and frothy; add cream of tartar at this point; continue mixing and gradually add sugar in small increments; continue beating until the egg whites form soft peaks; once soft peaks are formed, add vanilla extract, beat and set aside
Next, sprinkle a quarter of the flour/sugar/salt mixture into the egg whites and fold the mixture using a spatula; continue until all dry ingredients have been incorporated
Pour mixture into ungreased tube pan and bake 40-50 minutes, or until top is brown and a toothpick comes out clean
Run a knife between the cake and pan, allowing it to loosen; gently rotate pan, tapping on edges until cake looks loose in the pan
Invert the cake onto a serving dish
Drizzle cake with strawberries and top with whipped cream
Notes
Cream of tartar is a stabilizing compound that helps form soft peaks in the whipped cream
A tube pan is required for this cake recipe
Any fruit will taste delicious! Try a combination of berries and perhaps a few crunched nuts