How to Make
Strawberry Filled Angel Food Cake

Cake:

1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift 1/2 cup sugar and flour together twice; set aside.
2. Place the oven rack in the lowest position. Preheat the oven to 350°. Add cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff peaks form.
3. Gradually fold in flour mixture, about 1/2 cup at a time.
4. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake until lightly browned and the entire top appears dry, 35-40 minutes.
5. Immediately invert pan; cool completely, about 1 hour.
6. Run a knife around the side and center tube of the pan. Remove cake to a serving plate.

Filling:

1. Cut the top off of the cake. Use a long, serrated knife and keep it as level as possible while cutting. Cut about 3/4 to 1 inch down from the top of the cake. Remove the top of the cake.
2. After the top has been removed, cut along the inside of the cake near the center hole. Use a shorter serrated knife and cut around the entire circle.  Then cut around the outside edge of the cake. I usually cut about 1/2 - 3/4 inches away from the edge.  Slightly remove the inside of the angel food making sure you leave some cake at the bottom.  Reserve what you remove to add to the filling.
3. With a beater, whip your whipped cream and add the desired amount of powdered sugar to taste.
4. Cut your strawberries into quarters (2 cups).  Combine whipped cream to the strawberries and mix.
5. Cut the angel food cake that you removed from the cake into cubes and add to the strawberries and whipped cream.  Spoon the strawberry mixture into the inside of the angel food cake. Fill to the top and even  mound the filling.  Replace the top of the cake.

Frosting:

1. Blend all ingredients until well incorporated and there are no lumps.
2. With an offset spatula, frost the angel food cake.
3. If the frosting is too stiff, you can add a little bit of whipped cream if you have any left over from the strawberry mixture.
4. Garnish with cut strawberries at the base if desired.
5. Garnish with a topping if desired. Sprinkles or chocolate curls.
6. Keep refrigerated.
7. When serving, use a long serrated knife to slice the cake.