Place the bottom oven rack at the lowest position and remove the middle rack. Heat the oven to 350°F. Have ready a 10-inch tube pan, preferably with legs around the rim, perfectly clean and free of any traces of grease.

Sift together the cake flour, 1/4 cup of the sugar, and the salt onto a sheet of wax paper. Repeat, sifting the mixture again onto a second sheet of wax paper. This will help aerate the flour. Gently stir the lemon zest into the flour mixture. Set aside.

Using an electric mixer, beat the egg whites at low speed until foamy. Beat in the cream of tartar, lemon juice, and almond extract. Gradually increase the mixer speed and beat in the remaining 1 cup sugar, 1 tbsp at a time, until the whites are glossy and form soft rounded peaks. Sift one-quarter of the flour mixture at a time over the whites, folding gently but thoroughly after each addition. Spoon the batter into the pan and gently smooth the surface.

Bake until the top of the cake is lightly browned and springs back when touched with a fingertip, about 50 minutes. Remove the cake from the oven and immediately invert, letting it stand until completely cooled. If your cake pan does not have legs, set the pan over the neck of a bottle or a funnel, so that the surface of the cake is at least 2 inches above the work surface.

While the cake is cooling, drizzle the strawberries with the honey and toss to blend. Let stand at room temperature until ready to serve.

When the cake is cool, loosen the sides with a long thin spatula and turn the cake out. Cut the cake into slices with a cake fork or a long serrated knife. Serve with lightly sweetened strawberries on the side.