Strawberry Angel Food Cake

Preheat oven to 350 F.

Sift together flour and icing sugar 3 times. Whip egg whites with cream of tartar and salt until foamy. Gradually pour in sugar while whipping and continue to beat until stiff peaks are achieved. Add vanilla.

Fold in flour in 3 additions, folding well after each addition.

Spoon into an ungreased angel food pan and level top.

Bake for 40-50 minutes (let go at least 30 without opening oven door), until cake springs back when touched.

Remove from oven and turn over and let cool completely in pan upside down. Use a palette knife to loosen edges of cake, and tap to remove cake from pan.

Puree and strain all ingredients and serve.

Wash, hull and cut strawberries into quarters. Toss with sugar and citrus zests and juices. Spoon into center of angel food cake to serve. Dust with icing sugar.