Add the cream of tartar and whip the eggs on medium-high until foamy. Begin adding the sugar a tbsp at a time. Stream in the lemon juice and vanilla. Whip the eggs white until semi-stiff peaks form.
Sift in the flour mixture using a fine-mesh strainer. Fold the flour mixture into the egg whites until no streaks remain. Pour the batter into an ungreased tube pan.
Bake for 50-55 minutes or until golden and springy to the touch. Take the cake out of the oven and invert the pan over a cooling rack. Let cool for 3 hours.
Place the strawberries, sugar, and Pimm's in a large bowl and toss to coat. Cover and transfer the berries to the fridge. Let sit for 1 hour.
Heat a clean, seasoned cast iron griddle or BBQ grill over medium-high heat. Add slabs of the Angel Food Cake and toast until defined, golden grill marks appear.
Dress the grilled cake slices with a dollop of cream and a large spoonful of berries. Serve immediately.