PREPARATION:

1. Preheat oven to 350°F. Sift together flour and 1/2 cup sugar two times.
2. Beat egg whites with cream of tartar, salt, if desired, and vanilla in large bowl with electric mixer at high speed until stiff peaks form.
3. Gradually add remaining 1-1/3 cups sugar, beating well after each addition. Fold in flour mixture. Pour into ungreased 10-inch tube pan.
4. Bake 35 to 40 minutes or until cake springs back when lightly touched.
5. Invert pan; place on top of clean empty bottle. Allow cake to cool completely in pan before removing from pan. Serve with strawberries, if desired.