Mix and set aside:

3/4 c. cake flour
1 1/2 c. powdered sugar
1/4 c. cocoa

Beat until foamy:

1 1/2 c. egg whites
1 1/2 tsp. cream of tartar
1/4 tsp. salt

Slowly add until stiff peaks form:

1 c. sugar (add 2 tbsp. at a time)

Gently fold in:

1 1/2 tsp. vanilla
Flour mixture, add 1/4 mixture at a time, fold in just until disappears

Push into tube pan; cut gently through batter to remove air bubbles. Bake 35 to 45 minutes or dry and springy. Invert immediately.

OPTIONAL FROSTING:

3 c. whipped cream
1 1/2 c. powdered sugar
3/4 c. cocoa
Dash of salt

Beat until stiff whipping cream. Add powdered sugar, cocoa, and salt. Beat until stiff.

Cut cake horizontally into 3 layers. Use 1/2 to frost between layers and 1/2 to frost top and sides. Garnish with fresh strawberries and chocolate curls.