Set a heatproof glass bowl over a pot of simmering water. (The water on the pot should not be touching the base of the bowl). Add egg yolks, sugar, lemon juice and lemon zest to the bowl. Stir over medium heat for 8-10 minutes, until the mixture is thick. Remove from heat and stir butter one piece at a time. Strain into a container. Stored covered in the fridge until needed. Tip: You can make this up to 4 days ahead.
Preheat oven to 350 F. In a bowl, sift flour with 1/2 cup of sugar. Set aside. In a bowl of a stand mixer, beat egg whites until foamy. Add the lemon juice and salt and continue beating until soft peaks form. Add the remaining sugar gradually, continuing to beat until the egg whites form firm peaks.
Pour and scrape the batter into an ungreased 10-inch tube pan. Run a knife through the batter to release any large air pockets. Bake at 350 F for 35-40 minutes, or until a knife inserted at the center of the cakes comes out clean. Let the cake cool completely while overturned.
In the bowl of a stand mixer, beat together heavy cream and icing sugar until firm peaks form. Add the vanilla and beat briefly just until it is incorporated.
Run a spatula along the edges and the inner ring of the tube pan. Use your hands to gently press the cake down and away from the walls of the pan. Lift the tube to release the cake. Loosen the bottom of the cake with a spatula and gently lift the cake and place it on a serving plate or cake stand.
Cut the cake in half horizontally. Spread the lemon curd over the bottom layer. Top with the top half of the cake. Spread whipped cream over the cake and top with strawberries.
Recipe adapted from "Lemon Angel Food Cake with Whipped Mascarpone Cream" Best Cakes and Cupcakes, Canadian Living Magazine.