• 2 1/4 cups cake flour
• 2 cups sugar
• 1 tablespoon baking powder
• 1 teaspoon cinnamon
• 3/4 teaspoon salt
• 6 eggs
• 1/2 cup oil
• 3/4 cups water
• 1 1/2 teaspoons vanilla
• 1/4 teaspoon cream of tartar
• 1 quart strawberries
• 2 1/2 cups heavy cream
Mix the flour, 1 cup sugar, baking powder, cinnamon and salt. Mix the egg yolks, oil, 1 teaspoon of the vanilla and water, add to the flour mix and beat until smooth.
Beat the egg whites and cream of tartar until soft peaks, add 1/2 cups of sugar and beat until stiff, fold into batter. Pour the batter into an angel food cake pan, bake at 350 for 60 to 70 minutes.
Hull and chop 1/2 of the berries. Beat the cream, remaining 1/2 cup sugar and remaining 1/2 teaspoon of the vanilla until stiff. Mix half the whipped cream with the chopped berries.
Cut off the top inch of the cake. Cut a trough in the cake leaving about a half inch on either side and make it two inches deep, remove the cake from the trough. Fill it with the cream and berry mix, put the top back on, frost with the rest of the whipped cream and garnish with the rest of the berries.