Black and White Angel Food Cake

Preheat over to 325 degrees

To prepare cake, lightly spoon flour into a dry measuring cup. Level with a knife. Combine flour and 3/4 cup granulated sugar, stirring with a whisk, set aside.

Place cream of tartar, salt, and egg whites in a large bowl. Beat at high speed until foamy. Add remaining 3/4 cup sugar, 1 Tablespoon at a time, beating until stiff. Beat in juice and 1/2 t. vanilla. Sift flour mixture over egg white mixture, 1/4 cup at a time. Fold in after each addition.

Spoon half of batter into an ungreased 10 inch tube pan. Spread evenly. Break air pockets by cutting into batter with a knife. Sift 2 T. cocoa over remaining batter, fold in. Spoon cocoa batter evenly over top of vanilla batter. Break air pockets by cutting into batter with a knife.

Bake at 325 degrees for 55 minutes, or until cake springs back when touched. Invert pan and cool completely.

To prepare glaze, place powdered sugar, cream cheese, milk, and 1 t. vanilla in a medium bowl. Beat at medium speed until smooth. Drizzle half of glaze over cake.

Add 3/4 t. cocoa to remaining glaze. Stir well to combine. Drizzle cocoa glaze over cake. Refrigerate for 5 minutes, or until glaze is set. Garnish with strawberries.