Chiffon Cake with Strawberries and Cream

INGREDIENTS

• 2 1/4 cups cake flour (not self-rising)
• 1 1/2 cups granulated sugar, divided
• 2 1/4 teaspoons baking powder
• 3/4 teaspoon salt
• 1/2 cup safflower oil
• 7 large egg yolks plus 9 large egg whites
• 3/4 cup whole milk
• 1/2 teaspoon cream of tartar
• 1 whole vanilla bean, split and scraped, or 2 teaspoons pure vanilla extract
• 2 pounds strawberries, hulled and halved or quartered (about 5 cups), plus more for serving
• 1/2 cup granulated sugar
• 1 tablespoon fresh lemon juice
• Pinch of salt
• 2 cups cold heavy cream
• 1/4 cup confectioners' sugar, plus more for sprinkling