Preheat the oven to 350°F (175°C). Make sure your tube pan is completely clean and ungreased any grease will prevent the egg whites from rising properly.

In a small bowl, sift together the cake flour, half of the granulated sugar, and a pinch of salt. Set aside.

In a large mixing bowl, whip the egg whites on medium speed until foamy. Add the cream of tartar and continue beating until soft peaks form.

Gradually add the other half of the granulated sugar to the egg whites while mixing. Beat until the mixture forms glossy, stiff peaks. Blend in the vanilla extract.

Using a rubber spatula, gently fold the sifted flour mixture into the whipped egg whites in small portions. Take your time so the batter stays light and airy.

Spoon the batter into the ungreased tube pan and smooth the top. Bake for about 35–40 minutes, or until the top springs back when lightly touched.

Turn the cake pan upside down and let it cool completely in this position. This prevents the cake from collapsing and keeps it tall and fluffy.

In a bowl, beat the softened cream cheese until smooth. Add the sweetened condensed milk and mix until creamy. Gently fold in the thawed whipped topping until fully blended.

Once the cake is fully cooled, run a knife around the edges to release it from the pan. Use a serrated knife to cut a channel into the center of the cake (creating a tunnel). Spoon the cream cheese filling inside the tunnel, then place the removed cake pieces back on top.

Mix the whole and chopped strawberries in a bowl. Sprinkle with confectioners’ sugar and toss lightly. Spoon the strawberry mixture over the top of the cake right before serving.