Strawberry shortcake garnished with maple caramel and maple popcorn

Ingredients

• 250 ml (1 cup) of 35% cream, very cold
• 1 jar (290 g) of maple caramel
• 5 ml (1 tsp) of vanilla extract
• 1 angel food cake (20 cm/8” diameter), store bought or homemade
• 454 g (1 lb) of strawberries, sliced
• 80 g or 160 ml (⅔ cup) of pastry flour, sifted
• 180 ml (¾ cup) of sugar
• 1 pinch of salt
• 5 egg whites, tempered
• 12.5 ml (2½ tsp) of water
• 2.5 ml (½ tsp) of cream of tartar
• 2.5 ml (½ tsp) of vanilla extract