Angel Food Cake with Strawberries and Mint

1 1/4 cups sifted cake flour (not self raising)
1 1/2 cups superfine sugar
14 egg whites, room temperature
1 1/2 tsp cream of tartar
2 vanilla pods, pulp only

Strawberries:
2 quarts strawberries, washed and hulled
1/2 cup cointreau
1/3 cup berry sugar, or to taste
1/4 cup fresh basil

Preheat oven to 350 degrees Fahrenheit.

Combine the cake flour with 3/4 cup of the sugar. Sift the mixture twice and reserve.

In a large bowl, beat the egg whites with a whisk or an electric mixer at medium speed until frothy.

Add the cream of tartar and continue to beat until the whites are thick and have tripled in volume.

Sprinkle half the remaining sugar over the whites and continue beating until the sugar is incorporated. Repeat with the remaining sugar; beating until the whites are firm and glossy.

Gently fold in the flour and sugar mixture in 3 additions. With the last addition, fold in the zest.

Spoon the batter into an unbuttered 10-inch angel food cake pan with removable bottom. Run a thin knife through the batter to break up any air bubbles.

Bake for 45 minutes, until the cake is golden and springs back when gently pressed in the center with your finger.

Invert the pan on a cooling rack and allow the cake to cool completely, for at least 1 hour.

Run a thin knife around the sides and the center tube of the pan. Lift the cake out by pulling the tube. Run a long, thin knife along the bottom of the cake to free it from the tube. Carefully invert it onto a rack, lift out the tube and turn the cake top side up.

Strawberries:
Arrange berries in a bowl. Pour on cointreau, sprinkle with sugar and refrigerate for 1 hour. Cut fresh mint leaves into thin strips and add just before serving.

Spoon onto angel food cake.