Angel Food Cake:

1. Preheat oven to 325 degrees. In a medium bowl, whisk together flour and salt.
2. Divide sugar in half, setting aside ¾ cup of it, and combining the other ¾ cup and flour/salt mixture in a food processor. Process for 1 one minute to form a fine powder. Set aside.
3. With a stand mixer combine 12 egg whites and cream of tartar on low speed for one minute, until eggs become foamy. Increase speed to medium-high and whisk until stiff peaks begin to form.
4. Just as eggs begin set and form peaks, slowly pour in remaining ¾ cup of sugar. Beat in vanilla and almond extract. This process will take about 5-7 minutes.
5. Sift the flour/sugar powder over the top of the egg whites in three separate additions. Gently fold the flour into the egg whites until combined.
6. Pour the mixture into an non-greased tube pan or bundt cake pan.
7. Bake for 40-45 Minutes. Remove from oven and allow to cool UPSIDE DOWN until cool – about 2-3 hours. Set the pan over the neck of a wine bottle to hold steady as it cools.
8. Run a knife or thin rubber spatula around the edge of the pan to release the cake from the pan.

Roasted Strawberries:

1. Preheat oven to 350 degrees.
2. Wash, hull and quarter two pounds of strawberries. Toss with sugar and roast for 15 minutes, stirring half way in between.
3. Allow to cool, chill and then serve.
4. Top strawberries onto slices of angel food cake for strawberry shortcake.