Start by making mashed rum strawberries. Melt the frozen strawberries (since the fresh strawberry season ends at Christmas) and cut in half. In a wide bowl, add strawberries, rum and sugar. Mix well and let sit for a few hours.
Preheat oven to 350 F.
Add 10 egg whites to your permanent mixer (or a large bowl with a hand mixer). At medium speed, beat the egg whites until bubbles begin to form. Stir in the mixture and then add the tartar and vanilla cream. Stir until a solid peak is formed.
In a separate bowl, combine cake flour, confectioner’s sugar and pinch of salt. Fold the dried ingredients into the egg white mixture, but not all at once. Be careful not to fold the egg white without losing its volume. Add to a preheated bundt pan and bake in the oven for 40 minutes. Allow the cake to cool on a wire rack before flipping and removing.
Thoroughly clean the bowl from the mixer, dry it and keep it in the fridge to cool. Once you are ready to serve the cake, add the cold heavy cream to the sugar mixing bowl (add vanilla if you want!) Use a permanent mixer or hand mixer to whip the mixture at high speed until soft peaks are formed.
Serve the cake slices with some mashed rum strawberry and chantilly cream dolph. If desired, lightly pour a little extra rum over the cake. Happy and Happy Holidays!