Strawberry Shortcake

Preheat your oven to 325 degrees
In a standing mixer and a small separate bowl divide the eggs. Putting the egg whites into the standing mixer bowl and the egg yolks into the small separate bowl.
Add cream of tartar to the standing mixer and turn the mixer on medium speed. Once bubbles form, turn the mixer on high and whip until soft peak.
While the egg whites are whipping, take a whisk and whip the egg yolks until they are lighter in color.
Once the egg whites are soft peak, turn the mixer off and pour in the whisked egg yolks, sugar, vanilla and vegetable oil.
Mix only for a few seconds on low speed to just fold these ingredients in. This way you won't pop too many air bubbles that you just created with the egg whites.
With the mixer off add the salt, baking powder and cake flour
Turn the mixer on low and mix until the cake batter is smooth.
Pour the cake batter in a greased angel food cake pan
Bake for 40 minutes until the center is firm and no longer jiggles when the pan is tapped.
Remove, flip the cake upside down over parchment paper, and allow the cake to fully cool.
Wash and chop the strawberries, place in a bowl with the granulated sugar. Stir and allow to sit until the strawberry juices release and make a syrup.
In a medium bowl with a hand mixer whip the whipping cream, powdered sugar and vanilla until it reaches stiff peak.
Serve the cake with fresh whipped cream and strawberries