Preheat oven to 325 degrees. Slice up 770g of fresh strawberries into bite sized chunks and place into a bowl with 2 tbsp of sugar, mix well and set into the fridge.

In a large food processor, add in 350g of granulated sugar and blend until fine. Remove 1 cup of this fine sugar and set aside. To the food processor, add 133g cake flour and 1/4 tsp of salt and pulse until mixed and aerated.

In a large bowl, add in 10 egg whites and 1 tsp cream of tartar and whip with hand or stand mixer on medium-low foamy (about 1-2 minutes) slowly add in your reserved granulated sugar that you set aside and continue whipping on medium-high until soft peaks form. Add in a splash of vanilla and whip again until mixed in well.

In 3 additions, slowly sift in the flour + sugar mixture from the food processor and gently fold in with a spatula (you want to protect the fluffiness of the egg whites). It’s important to add this in 3-4 sections to avoid adding too much flower and changing the consistency of the cake.

On a 9x13 baking sheet, put your cake mixture and using a pastry tool, spread the cake batter flat throughout. Bake for 35-40 minutes, keep an eye on it! You want it golden brown.

While in the oven make your salted honey whipped cream by whipping heavy whipping cream with a hand or stand mixer until soft peaks form (this took me about 10-12 minutes and was incredibly annoying with a hand mixer, so stand mixer is preferred!). At the end, add in 1.5 tbsp of honey and a couple inches of salt. Mix again quickly. Set in the fridge until cake is done and FULLY cooled.

Strain out liquid from macerated strawberries (save this! It’s a strawberry syrup!), spread your whipped cream onto your cake, and top with berries and fresh lemon zest. Slice up and enjoy!