Preheat your oven to 350°F (175°C) and line your cupcake pan with cupcake liners.
In a medium bowl, sift together the cake flour, salt, and half of the granulated sugar (1/3 cup). Set aside.
In a large mixing bowl, combine the egg whites, warm water, and cream of tartar. Beat on medium speed until frothy, then gradually add the remaining granulated sugar while beating until stiff peaks form.
Gently fold the dry ingredients into the whipped egg whites using a rubber spatula until just combined.
Spoon the batter into the prepared cupcake liners, filling them about 2/3 full.
Bake for 15-20 minutes, or until the tops are lightly golden and a toothpick inserted comes out clean.
Let the cupcakes cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.
Prepare the whipped topping by beating the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.
Once cooled, top each cupcake with whipped cream and garnish with fresh strawberries or your favorite fruit.
