Strawberry Angel Food Cake Recipe

In a medium-sized saucepan add all of the chopped strawberries. Turn the heat on medium high.
Allow the strawberries to reach a boil, stirring occasionally. Continue cooking and stirring until they have reduced in half. Takes about 10 minutes.
Remove from heat and allow them to cool down.
Preheat your oven to 325 degrees
In a handheld food processor, combine the granulated sugar, cake flour, and salt. Pulse a few times.
In a standing mixer, add the egg whites and tartar. Mix on medium-high speed until foamy.
Add the powdered sugar and whip on high until it reaches soft peak
Fold in the flour mixture.
Once the flour mixture is combined, fold in the strawberry emulsion and strawberry puree.
Pour the batter into a greased Angel Food Cake pan or Bundt Cake Pan.
Bake for 20 minutes.
Remove when finished and let the cake cool upside down on parchment paper. This ensures a flat bottom.
Remove the pan after 5-10 minutes and let the cake completely cool.

In a medium sized bowl add the whipping cream, powdered sugar and vanilla. Whip with a hand mixer on high speed until you reach stiff peak.
Slice and scoop some whipped cream on each serving. Top with sliced strawberries if you desire!