Crack the eggs and separate the whites. Set aside to warm to room temperature. Preheat the oven to 350 degrees F. Then add the egg whites and cream of tartar to the bowl of your electric mixer and whip on medium speed.
Once the mixture is soft and foamy, turn the mixer on high and slowly add the sugar, salt, chambord, almond extract and vanilla. Continue whipping until firm peaks form. Turn the mixer off and fold in the flour. Scoop the mixture into an ungreased angel food pan (looks like a flat bottomed bundt pan) and bake for 35-40 minutes, until the top is golden.
Meanwhile, slice the strawberries and place in a medium bowl. Add the balsamic vinegar, chambord, honey and salt. Mix and set aside.
When the cake comes out of the oven, flip it over to cool. (The pan usually has little feet to keep it off the counter. If not place on a wire rack.) Cool completely in the pan, then run a boning knife around the edges and flip again to release the cake from the pan. Slice and serve with balsamic strawberries.