Preheat your oven to 350°F (175°C). Remember, angel food cake doesn’t need any grease on the pan, allowing it to rise beautifully!

Sift the cake flour and ¾ cup of the granulated sugar into a mixing bowl.

Beat the egg whites in a large, clean bowl at medium speed until they’re foamy.

Add the cream of tartar and salt, continuing to beat until soft peaks form.

Gradually incorporate the remaining ¾ cup of sugar while beating until stiff, glossy peaks form.

Fold in the vanilla extract, strawberry extract, and optional pink food coloring gently.

Sift the flour mixture over the egg whites in three separate batches, folding gently each time.

Spoon the batter into an ungreased tube pan, smoothing the top evenly.

Bake for 35–40 minutes until the top is golden and springs back when lightly touched.

Invert the cake immediately after removing it from the oven.

Release the cake by running a knife around the edges once fully cooled.

Frost with pink buttercream and decorate with sprinkles as desired.