• Place egg whites in a large bowl; let stand at room temperature for 30 minutes.
• Sift ½ cup sugar and flour together twice; set aside.
• Place the oven rack in the lowest position. Preheat oven to 350°.
• Add cream of tartar, extracts, and salt to egg whites; beat quickly until soft peaks form.
• Gradually add the remaining sugar, about 2 tablespoons at a time, beating on high until stiff peaks form.
• Gradually fold in the flour mixture, about ½ cup at a time.
• Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake until lightly browned and the entire top appears dry, 35-40 minutes.
• Immediately invert the pan; cool completely, about 1 hour.
• Run a knife around the side and center tube of the pan. Remove the cake to a serving plate.
• Wash and pat strawberries dry. Pick the very nicest berries (about 15) in various sizes and set aside until ready to build the cake.
• Mascarpone Whipped Cream
• Combine heavy cream, sugar, mascarpone cheese, ½ cup of sugar, and extracts in a large bowl.
• Whip until stiff peaks form.
• See the Link for Microwave Lemon Curd https://athomewithrebecka.com/easy-microwave-lemon-curd/

Build the Cake

• Once the cake is cooled, use a sharp serrated knife to cut the cake into three equal rings/slices
• Place the first and largest slice of cake on a dessert plate cut side up. Spread about 2 tablespoons of microwaved lemon curd evenly over the cake. Then, evenly spread 1 cup of the whipped cream mixture over the curd. Evenly distribute a few sliced strawberries, blueberries, and raspberries over the cream. Continue until in the same manner for the next slice.
• Place the last and smallest slice of cake cut side up. Frost with remaining whipped cream smoothing with an offset spatula. Frost the sides of the cake with a thin layer of whipped cream to create a beautiful "Naked Cake"