Preheat the oven to 350 °F. Use an angel food tube pan. No need to grease the pan.

In a stand mixer, whip the egg whites and cream of tartar on medium speed for 2 minutes until foamy/bubbly.  Increase speed to medium-high, and slowly add the granulated sugar a little at a time. Continue to beat on medium-high speed until soft peaks form (about 3 minutes).

Add vanilla, almond extract, and salt--mix until combined. Add in the powdered sugar, mixing by hand with a large rubber spatula, making gentle folding motions. Then add the flour and mix until folded together (it’s okay if there are a few small lumps - you do not want to over-mix).

Place in the oven and bake for about 35 minutes, until golden brown and a toothpick comes out clean. Remove from the oven and immediately invert the cake to cool upside down on a wire cooling rack until completely cooled, about 2-3 hours.*

In a large bowl, combine strawberries with coconut sugar and salt and let sit for 30 minutes. It’s okay if they sit overnight. Before serving, strain the berries over another bowl, reserving the juices.

In a small pan, pour the strawberry juices and heat over medium heat.

Next, in a small bowl, combine the lemon juice and cornstarch and mix well. Once the strawberry juices are bubbling, add the cornstarch mixture to the pot, mix and stir until thickened. Remove from the heat. Allow to cool for a few minutes.

Pour the strawberry glaze over the quartered strawberries and place back in the fridge until you are ready to serve.

Using a stand mixer bowl, add the heavy cream, powdered sugar, vanilla, and almond extract and whip on medium speed until medium peaks form (about 5-7 minutes).

Slice the angel cake into individual slices, and top with fresh whipped cream and then the strawberries.