Angel Food Cake with Strawberries

1 cup minus 2 Tbsp
1¾ cups
12 room temperature
¼ tsp
1½ tsp
1 tsp
1 pint

Preheat oven to 325 degrees. Sift flour with ¾ cup sugar 3 times; set aside. In a large bowl beat egg whites and salt with mixer until foamy. Add cream of tartar and beat until sort peak form. Gradually beat in remaining 1 cup sugar, sprinkling ¼ mixture of flour mixture at a time over egg whites with an over and under motion after each addition. Fold additional 10 strokes after last addition until flour is well blended. Gently transfer batter to ungreased pan. With a spatula or knife, cut through batter gently. Bake on lower rack for 55-60 minutes or until top is browned and cake tester comes out clean. Invert pan on counter to cool cake thoroughly (about 2 hours). Loosen cake with spatula from pan; remove from pan. Serve with strawberries and whipped cream. Serves 10-12.