Angel Food Cakes with fresh strawberries
(Makes 12 - 18 muffin sized cakes)

Ingredients:
For the cake:
1 1/2 cups egg whites (from about 1 dozen eggs), at room temperature
1 1/4 teaspoons cream of tartar
1/2 teaspoon salt
1 1/2 cups sugar
1 1/8 cups sifted cake flour
1 teaspoon pure vanilla extract

For the berries:
1 pint strawberries, hulled (green tops removed) and sliced
1/4 cup orange juice
1 teaspoon fresh lemon juice
Powdered sugar, for garnish

Directions:

1. Preheat the oven to 375 degrees Fahrenheit.
2. In a mixer fitted with a whisk attachment, whip the egg whites until foamy.
3. Add the cream of tartar and salt and continue whipping until soft peaks form.
4. With the mixer running, gradually add 1 cup of the sugar and continue whipping until stiff and the sugar
   has dissolved, about 30 seconds.
5.  Sift the remaining 1/2 cup sugar with the pre-sifted cake flour 3 times, to aerate the mixture.
6.  Fold into the egg whites, then fold in the vanilla.
7. Spoon the batter into un-greased muffin tins. Bake until light golden brown, 10 to 15 minutes.
8. Cool the cakes by turning the muffin tin upside down and suspending it with small ramekins placed in the corners until they cool to room temperature.
9. Run a butter knife around the cakes to loosen, then knock the cakes out onto a plate, or work them out
   with your fingers. The outside of the cake will remain in the pan leaving the cake whiter and more angelic looking.
10. Make the macerated fruit by lightly toss together the prepared strawberries, orange and lemon juice and
    let macerate in the refrigerator for at least 30 minutes before serving. 
11. Turn the cakes over onto dessert plates. Spoon the *macerated berries and juices over the cakes and
    sprinkle with powdered sugar.
    
    Macerate :
    To soak a food (usually fruit) in a liquid in order to infuse it with the liquid's flavor. .