Preheat oven to 350 degrees.

In a stand mixer, whip eggs and cream of tartar on high speed until stiff peaks form. Add the vanilla slowly to this mixture.

In a large bowl, sift cake flour, SPLENDA® Naturals Sugar & Stevia Blend, cornstarch and salt.

Fold flour mixture into egg whites gently, a little at a time. Mix carefully so the eggs whites do not deflate.

Pour batter into an ungreased angel food cake pan and smooth the top of the batter.

Bake at 350 degrees for 35-40 minutes.

Let cool in pan placed upside down on a wire rack.

When cool, loosen the sides and top with a spatula and remove from pan.

Top with whipped topping and strawberries right before serving.