1. Preheat your oven to 350°F (175°C). Use an ungreased 10-inch tube pan for best results.

2. In a large bowl, beat 12 egg whites on medium speed until foamy. Add 1 1/2 teaspoons of cream of tartar and 1/4 teaspoon of salt, then beat on high until soft peaks form. Gradually add 1/2 cup of granulated sugar and continue beating until stiff, glossy peaks form.

3. Sift together the remaining 1/2 cup sugar and 1 cup cake flour. Gently fold the mixture into the whipped egg whites in small batches, using a spatula. Add 2 teaspoons of vanilla extract and fold until combined.

4. Pour the batter into the ungreased tube pan. Bake for 35 to 40 minutes, or until the top is golden and springs back when lightly touched.

5. Immediately invert the cake pan onto a cooling rack or bottle. Let it cool completely upside down. This prevents collapse and keeps the cake airy.

6. Once cooled, carefully run a knife around the edges to release the cake. Cover the outside with 3 cups of strawberry whipped topping. Garnish with halved strawberries, fresh raspberries, and 2 tablespoons of sprinkles.