Empty 1 oz of freeze dried strawberries into a blender, blend until you have a fine strawberry powder.

Preheat the oven to 350º F. Empty 1 cup of all purpose flour, properly measured, into a medium bowl. Remove 2 tbsp of flour and return to the flour bag. Add 2 tbsp of cornstarch and all the strawberry powder to the flour. Sift 5 times. In this step you’re really making you own cake flour, so everything needs to be incorporated and light as a cloud.

Add in 3/4 cup sugar and salt to the flour mixture. Sift 2 more times. Set aside.

In a mixing bowl over medium speed, begin to beat the room temperature egg whites for about 2 minutes. Add in the cream of tartar and vanilla extract. Continue to beat the mixture for 2-3 minutes, turning the speed up to medium-high. 

Gradually add in the remaining 3/4 cup of sugar, about 1 tablespoon at a time. Wait 10-15 seconds between scoops of sugar. Continue to beat the mixture on high until stiff peaks form. The mixture will be white, glossy and really airy! The whole beating process can take 10-13 minutes. 

Remove the bowl from the stand mixer. Gradually sift in the flour mixture (in about 3-4 batches). To do this hold the sifter over the bowl, and add in 1/3 or 1/4 of flour mixture. Then use a spatula to gently FOLD the mixture together. To your best to not over mix, which will deflate your egg whites. 

Add the angel food cake batter to an un-greased angel food cake pan. Run a butter knife through the batter to release any potential air bubbles.

Place in the oven to bake for 42-45 minutes or until a popsicle stick or kabob skewer comes out clean when inserted into the cake. 

Once the cake is done baking, immediately invert the pan. I like to stick the center of my angel food cake pan on a mug or can of beans to cool inverted. Allow the cake to cool for 2-3 hours, then use a small spatula or knife and go around the sides of the pan and the center piece to help release the cake from the pan. During the cooling process place a metal mixing bowl and beaters in the freezer for the whipped cream.

Place the cake on a serving plate. 

Place a metal mixing bowl and beaters in the freezer for 15 minutes.

Remove the bowl from the freezer. Add the heavy cream, powdered sugar and vanilla extract, beat with an electric mixer for 4-5 minutes, or until stiff peaks form / it’s scoop-able with a spoon and holds its shape.

Use a sharp knife or cake lever to cut the angel food cake in half. Remove the top of the cake. Spread half of the whipped cream onto the cake, top with chopped strawberries and kiwi. Place the top of the cake back on, adding remaining whipped fruit and fruit. Cut with a bread knife and serve.