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Preheat oven to 350°F (175°C). Ensure your tube pan is ungreased.
Whip egg whites with cream of tartar and salt until soft peaks form.
Gradually add ¾ cup sugar and beat to stiff glossy peaks.
In a separate bowl, sift cake flour with remaining sugar three times.
Gently fold dry ingredients into the egg whites in batches.
Pour batter into the pan. Smooth the top and bake for 35–40 minutes.
Invert pan immediately and cool completely before removing.
Meanwhile, toss strawberries with 2 tbsp sugar and let sit 20–30 minutes.
Slice the cooled cake into layers or chunks as desired.
Top or layer cake with strawberries and whipped cream. Serve immediately.