2 1/4 c. flour
2 c. sugar
1 tbsp. baking powder
1 tsp. cinnamon
3/4 tsp. salt
1 qt. strawberries
6 eggs, room temperature
1/2 c. vegetable oil
3/4 c. water
1 1/2 tsp. vanilla extract
1/4 tsp. cream of tartar
2 1/2 c. heavy cream

Heat oven to 325 degrees. Combine flour, 1 cup of the sugar, baking powder, salt and cinnamon in large bowl. Separate eggs. Combine the yolks, oil, water and 1 teaspoon vanilla with electric mixer; set at low. Gradually beat egg yolk mixture into flour mixture just until smooth.

With clean beaters beat egg white with cream of tartar at medium speed until soft peaks develop. Beat in 1/2 cup of remaining sugar gradually continue beating until whites hold soft peaks. With rubber spatula carefully fold the egg whites into the cake batter.

Pour into ungreased 10 inch angel food cake pan. Bake until toothpick comes out clean 1 hour to 1 hour and 10 minutes. Cool. Slice off the top 1/2 inch of cake. Set aside.

Cut a tunnel about 1 1/2 inches deep about 3/4 inch from sides and center of cake. Use fork to remove cake from tunnel. Hull and chop half strawberries.

Beat cream remaining 1/2 cup sugar and 1/2 teaspoon vanilla until stiff peaks form. Combine 1 1/2 cups whipped cream with chopped strawberries. Fill tunnel with mixture. Replace top of cake. Frost with remaining whip cream. Decorate with rest of berries.