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1
Make the cake: Preheat the oven to 375 degrees F. On a sheet of waxed paper, sift the cake flour with 3/4 cup of the sugar and the cocoa 4 times.
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2
Using an electric mixer fitted with the whisk attachment, beat the egg whites along with a pinch of salt until foamy, about 3 minutes.
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3
Sprinkle the cream of tartar over the egg whites and continue to beat until they hold a soft peak, about 5 minutes.
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4
Beating continuously, add the vanilla and gradually stream in the remaining 3/4 cup sugar, about 2 tablespoons at a time, until the egg whites are thick, glossy and stiff.
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5
Remove the bowl from the mixer, and using a spatula, gradually fold in the flour mixture, about 1/4 cup at a time, until there are no more pockets of dry ingredients.
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6
Spoon the batter into an ungreased 9-inch tube pan.
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7
Bake until the cake springs back when pressed with your finger, about 30 minutes.
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8
Remove the pan from the oven, invert, and allow the cake to cool on a rack 1 hour before loosening the cake from the pan with a knife and unmolding.
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9
Meanwhile, make the strawberries: Sprinkle the sliced strawberries with the sugar.
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10
Stir to coat and let stand about 30 minutes to allow the juices to develop.
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11
Top each cake slice with strawberries and their juices before serving.
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12
Photograph by Sarah Anne Ward
