Adjust the oven rack to the lower third position and preheat the oven to 325°F.

Make the lemon angel food cake: In a medium bowl, add 1 cup of the granulated sugar, cake flour and salt. Reserve 3/4 cup of the sugar for the next step.

Using a handled mixer or stand mixer fitted with the paddle attachment, beat the egg whites and cream of tartar together on medium speed until until foamy, about 1 minute. Add the 3/4 cup of reserved sugar and turn the speed to high and whip for 5-6 minutes until soft peaks form.

Add the vanilla extract, lemon extract and lemon zest and beat until just combined.

Sift the flour mixture into the egg white mixture in three separate additions. Gently fold the flour into the egg whites with a rubber spatula after each one.

Scrape the batter into a 10-inch angel food cake pan (tube pan). Do NOT grease the pan.

Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean. Rotate the pan in the oven half way through to ensure even baking.

Cool the cake upside down set on a wire rack for approximately 3 hours. Once cooled, run a knife around the outside of the pan and gently tap the sides until the cake releases.

When the cake is almost done cooling, make the strawberry compote. Combine the strawberries, sugar, lemon juice and vanilla extract in a medium saucepan over medium to high heat. Bring to a boil then lower the heat to low and gently simmer until the strawberries are soft and the mixture is thick and reduced, approximately 12-15 minutes. Stir occasionally.

Serve a spoonfull of strawberry compote on top of a piece of angel food cake. Store both separately in an air tight container. Thin compote by heating in the microwave for a few seconds.