Heat the oven to 325 degrees.

Get out a large tube pan 9" and if the bottom is not removable, line the bottom with parchment paper.

Whisk the flour and 3/4 cup of the sugar together.

Place the remaining 3/4 cup of sugar in a small bowl next to your mixer.

Beat the egg whites in the bowl of a standing mixer on low speed until they are just broken up and begin to froth.

Add the cream of tartar and salt and beat at medium speed until the whites form very soft peaks.

With the mixer still going, beat in the remaining sugar, 1 tablespoon at a time, until the whites are shiny and form soft peaks.

Add the vanilla and almond.

Beat until blended in.

Place the flour and sugar mixture in a sifter, a little at a time, and fold into the whites.

Gently scrape the batter into the pan without getting it all over the sides of the pan.

Rap the pan on the counter a few times to get out any bubbles.

Bake 50-60 minutes or until golden and the top springs back.

Remove from the oven and turn over to rest on a bottle or if the pan has prongs on the sides just flip it over to stand upside down until completely cool, 2-3 hours.

Carefully run a knife along the sides of the pan and slide it out, removing the cake from the bottom or parchment as well.

Rest bottom side up and serve the same day.

Whip up fresh whipped cream (heavy cream beat until soft peaks start to form, add powdered sugar to taste and whip again), and place in a small bowl.

In another bowl, add half of the sliced strawberries and smash, leaving big and small chunks.

Stir in the remaining strawberry slices and sugar.

Allow to sit for at least 30 minutes.

Slice the cooled angel food cake with a serrated knife.

Spoon some of the strawberries over the cake, add whipped cream and top with a few more strawberries.

Eat immediately.