Preheat the oven to 350°F (175°C).

In a bowl, sift together the cake flour and half of the sugar.

In a separate bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add the remaining sugar and continue beating until stiff peaks form.

Gently fold the flour mixture into the egg whites, taking care not to deflate the batter.

Pour the batter into an ungreased tube pan.

Bake in the preheated oven for about 30 minutes or until golden and a toothpick comes out clean.

Once baked, invert the pan and cool the cake completely before removing it from the pan.

While the cake cools, combine sliced strawberries, sugar, and lemon juice in a bowl. Let sit for 10-15 minutes to release juices.

Beat heavy cream with vanilla extract until stiff peaks form.

Once the cake is cool, slice it into two or three layers using a serrated knife.

Place a layer on a serving plate, spoon some strawberries and their juices on top, then add a layer of whipped cream.

Repeat with remaining layers, piling additional strawberries on top.