Preheat oven to 350F.
In the bowl of a stand mixer, combine the egg whites, cream of tartar, and salt. Using the whisk attachment, beat until stiff peaks.
In a separate bowl, combine the cake flour, powdered sugar, and granulated sugar.
Sift the flour mixture into the egg whites bowl one third of the amount at a time. Use a spatula to fold in each time but being careful not to deflate the egg whites.
Fold in the vanilla and almond extract.
Transfer the mixture to a piping bag to evenly pipe into 6 mini angel cake molds or 1 regular cake mold.
Bake for 18-20 minutes (or 30-35 minutes for regular size), or until tops are lightly golden and a toothpick inserted into the center comes out clean.
Invert the pan using glasses to support it being upside down. Let the cake cool inverted for 1 hour.
Use a butter knife or small offset spatula to gently scrape along the edges to remove the cakes from their molds.
In the bowl of a stand mixer, combine the heavy whipping cream and sugar. Mix until soft peaks, about 3-4 minutes.
Garnish the cakes with the freshly whipped cream and sliced strawberries to enjoy with Klarbrunn Strawberry Guava Sparkling Water for a complimentary refreshment!