 container of chopped strawberries and 0 tablespoons sugar in a small bowl. Refrigerate for 00 minutes or until ready to use. To make the angel food cake cupcakes, line a cupcake tin with cupcake liners. Preheat your oven to 000 degrees. Sift flour and salt into a bowl and set aside. Separate egg whites from yolks. Zest the lemon and set the zest aside. Juice the lemon. Add the egg whites to a mixer and beat on medium high until foamy (about 0 minute). Add the lemon juice to the egg whites and beat until soft peaks form. Continue to beat, adding about 0 tablespoon sugar at a time, until stiff peaks form, about 0 minutes. Add the vanilla and beat to combine. Transfer the mixture to a large bowl. Sift the flour mixture over the egg-white mixture, about 