Preheat the oven to 325°F (160°C). Butter an angel food cake pan and set aside.

In a medium bowl, sift together powdered sugar, flour, cornstarch (I used Signature Select® for all 3), and salt.

In a stand mixer fitted with a whisk attachment, whip egg whites (I used O Organics® eggs) and cream of tartar on medium speed until you've reached soft peaks.

Increase the speed to medium-high and gradually sprinkle in granulated sugar one tablespoon at a time until stiff peaks form. Mix in extracts and remove the bowl from the mixer.

Sprinkle half of the flour mixture over the whipped egg whites and fold gently with a large spoon or spatula until just combined. Sprinkle over the remaining flour mixture and gently fold until no streaks remain.

Transfer the batter into a prepared cake pan and bake until the top of the cake springs back when touched, 40–50 minutes. Allow to cool for 15 minutes before removing it from the pan and transferring to a rack and let cool completely. I suggest making the angel food cake the day before your BBQ.

Wash, hull, and halve the strawberries and place in a medium bowl. Stir in the granulated sugar and allow to sit for 60 minutes to macerate. Stir occasionally.

Using an electric stand mixer or hand mixer whip the cream (I used Lucerne® heavy whipping cream) to soft peaks. Add the zest of the limes and stir. Place in the fridge until needed.

Turn your BBQ to medium-low heat. Cut 6 thick slices of angel food cake and place on the preheated grill. Grill on each side for 2-3 minutes or until your cake is toasted. Remove from the grill.

Place your grilled cake on plates and spoon over the macerated strawberries and any juice that formed. Finish with a big dollop of whipped lime cream and enjoy straight away.