Strawberry Cinnamon Chiffon Cake

Heat oven to 325. Combine flour, 1 c. of the sugar, baking powder, cinnamon and salt in large mixing bowl. Separate eggs. Combine yolks, oil, water and 1 tsp of the vanilla. With an electric mixer set at low speed gradually beat egg yolk mixture into flour mixture until just smooth.

With clean beaters, beat egg whites with cream of tartar at medium speed until whites hold soft peaks. Beat in 1/2 c. of remaining sugar, adding it gradually. Continue beating until whites hold stiff peaks.

With rubber spatula carefully fold the egg whites into the cake batter. Pour into an ungreased 10" angel food cake pan. Bake until a toothpick stuck in the center comes out clean, 1 hour to 1 hour 10 min. Cool. Slice off the tope 1/2" of the cake and set aside. Cut a tunnel about 1 1/2" deep in the cake. The cuts should be about 3/4" from the center and from the outside of the cake. Remove cake with a fork to form the tunnel. The cake that was removed can be discarded or eaten. Hull and chop half the strawberries. Beat heavy cream with remaining 1/2 c. sugar and 1/2 tsp. vanilla until the cream holds stiff peaks. Combine 1 1/2 c. of the whipping cream with the chopped strawberries. Fill the tunnel with the strawberry and whipped cream mixture. Replace the top of the cake. Frost cake with remaining whipped cream. Shortly before serving, hull and halve the remaining strawberries. Decorate the cake with the berries.