For the angel food cake:

1. Whip egg whites and cream of tartar until foamy.
2. Add 1 cup of the sugar and whip until soft peaks form.
3. In 3 additions, add in the sifted flour/sugar mixture with a spatula. (Sift very slowly and fold in several additions.)
4. Use a 9×13 Pyrex pan lined with parchment.
5. Bake at 325 F for 30-40 minutes.
6. Cool the cake on a cooling rack. When completely cool, slice 2-inch slices of the cake horizontally.

For the macerated strawberries:

1. Dice 1 pound of strawberries into a bowl. Reserve the final 1/2 pound of strawberries for assembly. Add sugar, salt, and vanilla. Use your hand to massage the sugar, salt, and vanilla into the strawberries which will start to release the strawberry liquid. Let it sit for 20 minutes.

For the mascarpone creme:

1. Reserve 200 grams of your cream and put it into a small pot with salt, vanilla, and orange zest. Heat it to scalding and then let cool until it comes to room temperature.
2. Take the rest of the cream and whip it until stiff peaks.
3. In a separate bowl combine mascarpone and sugar and mix with a spatula until the sugar dissolves.
4. Add the room temperature cream (strained) into the mascarpone and sugar mixture, then combine the whipped cream with a whisk. Be careful not to over-whip!

To assemble:

1. Reserve half a pound of strawberries and slice them very thin on a mandolin. Dip the sliced strawberries in the maceration liquid and line the Pyrex pan with the sliced strawberries, as well as the top of the cake.
2. Line the Pyrex pan with the sliced strawberries, then put angel food cake on the bottom layer, then the mascarpone creme, then the diced macerated strawberries, then another layer of cake and mascarpone creme to the top. Garnish with sliced strawberries for presentation.