Preheat your oven to 325°F (163°C). Prepare an ungreased 10-inch tube pan or chiffon pan.

In a large bowl, sift together cake flour, 1 cup sugar, baking powder, and salt.

In a separate bowl, whisk egg yolks, water, vegetable oil, vanilla extract, and strawberry puree until smooth.

Gradually add wet ingredients to the dry ingredients, mixing until smooth and combined.

In a clean bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add the remaining ½ cup sugar while beating until stiff, glossy peaks form.

Gently fold about one-third of the beaten egg whites into the batter to lighten it. Then carefully fold in the remaining egg whites until just combined—do not overmix.

Pour batter into the ungreased tube pan. Smooth the top with a spatula.

Bake for 45–50 minutes or until a toothpick inserted into the center comes out clean.

Immediately invert the pan onto a bottle or funnel and let cool completely upside down to maintain volume and prevent collapsing.

Once cooled, run a knife around the edges to loosen and remove cake from the pan.

To make frosting: Beat heavy cream and powdered sugar until soft peaks form. Gently fold in strawberry puree until combined.

Frost the cake with the strawberry whipped cream and garnish with fresh strawberries.