To "bring the smell of the field" into this dessert, chef James Bloomfield of Alliance restaurant in Traverse City, Michigan, infuses whipping cream with fresh elderflowers. Get the same effect with a splash of St-Germain.
For cake: Preheat oven to 325°. Combine cake flour, 3/4 cup granulated sugar and the salt in a food processor. Pulse 10 times.
In an extra-large mixing bowl, beat egg whites and cream of tartar with an electric mixer on low speed until foamy, about 1 minute. Increase speed to medium and gradually add 1 cup powdered sugar. Beat just until stiff peaks begin to form, 4 to 5 minutes. Fold in vanilla.
Sift about one-fourth of the flour mixture over egg white mixture, gently folding egg whites. Repeat, folding in remaining flour mixture by fourths.
Spoon batter into an ungreased 10-inch tube pan. Cut through batter with a butter knife to remove air pockets and spread evenly. Bake until golden and cake springs back when lightly touched, about 40 minutes. Immediately turn upside down on a wire rack. Once cake has cooled completely, run a sharp knife around edges to loosen cake. Remove cake from pan.
For berries: In a large bowl, sprinkle 2 tablespoons granulated sugar over strawberries. Let stand 1 hour, gently stirring occasionally.
For cream: In an extra-large bowl, beat cream, 1/4 cup powdered sugar and the liqueur with an electric mixer on medium speed until soft peaks form.
To serve, slice cake and arrange slices on a platter or tear into cubes in individual dessert dishes. Serve topped with berries and cream.