1. Preheat the oven to 350F and position rack in the bottom third of the oven.
2. In the bowl of a stand mixer, fitted with the whisk attachment, whisk the egg whites and cream of tartar over medium speed until soft peaks form. Add salt, vanilla and almond extract and whisk until combined.
3. Increase speed to medium-high, add in sugar, 1 tablespoon at a time. Beat until stiff peaks form and the mixture is glossy. 
4. In a separate bowl, sift the cake flour and powdered sugar. Sprinkle the flour mixture over the egg mixture, and fold until flour disappears.
5. Pour batter into ungreased angel food cake pan. Using an off-set spatula cut through the batter to remove air pockets and spread the top evenly.
6. Bake for 30-35 minutes or until cracks feel dry and top springs back when touched. 
7. Remove from the oven and flip upside-down immediately. This prevents the cake from deflating. If your pan doesn’t have “feet”, use a glass bottle or heatproof funnel to hold the cake. Allow to cool for 2 hours.
8. Once cooled, loosen the edges of the cake with a metal spatula and remove from pan.

To make the Honey Mascarpone Cream:

1. In the bowl of a stand mixer fitted with the whisk attachment, beat the mascarpone cheese, heavy cream, vanilla, and honey until soft peaks form. Refrigerate until ready to use.

Assemble your cake:

1. Once your angel food cake is baked and cooled, cut it into two even layers using a serrated knife, a string or a cake leveler (which is what I used).
2. To assemble, place the bottom layer on a cake stand, spread a layer of the mascarpone cream, followed by a layer of Bonne Maman Strawberry Preserves and top with fresh strawberries.
3. Place the top cake layer on top, and repeat the process. 
4. Decorate with edible flowers, if desired.