In a bowl, mix together the sugar and strawberry powder.
Sift together 3/4 cup of sugar mix and the flour three times. Set it aside.
In a clean, grease-free bowl, beat the egg whites until they are frothy .
Add the salt and cream of tartar, then beat until the eggs hold stiff peaks.
Add the remaining sugar, three tablespoons at a time, beating well after each addition.
Fold in the flour/sugar mixture about 1/2 a cup at a time, then fold in the almond flavoring.
Spoon the batter into an ungreased angel food cake tube pan.
Bake on the lowest oven rack for 45 minutes or until the top is lightly browned and looks dry.
Remove the pan from the oven and immediately invert the pan, standing it upside down on 3 glasses that are equal in height for support.
Allow the cake to cool upside down completely, then slide a knife around the sides and center of the pan to loosen the cake.
Remove the cake to a plate and serve with strawberries and whipped cream.
The calories shown are based on the cake being cut into 12 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**