Preheat your oven to 375 degrees, and have a fluted pan ready to go, ungreased.
Over a piece of parchment paper, sift together your cake flour, powdered sugar, salt, and freeze dried strawberries.
Move your sifter over a large bowl, and pour the dry ingredients over it. Set aside.
In a large bowl, beat together your egg whites and cream of tartar until foamy. Increase your speed, and slowly add in the sugar as you continue to beat the eggs, until they have reached soft peaks.
Sift about half of your dry ingredients right into your egg whites, and gently fold everything together until combined.
Sift the remaining dry ingredients, and continue to fold until mostly combined. Then add the water, and continue folding until completely combined. It's a labor of love, GO SLOW.
Spread the batter into your fluted pan evenly. Bake in your preheated oven for 25-30 minutes, or until the top is golden brown and the cake has risen. Cool completely in the pan before removing by running a knife along the edges.
In a large bowl, beat together your heavy cream, powdered sugar, and vanilla until soft peaks form.
In a separate bowl, beat the cream cheese until fluffy.
Add your cream cheese to your heavy cream mixture, and beat for several minutes until completely combined, and stiff peaks have formed. Serve with your cooled cake!