Beat egg whites (at room temperature) in a large mixing bowl until foamy. Gradually add 1 cup sugar, 2 tablespoons at a time, beating 5 minutes or until stiff peaks form. Set side.
Place egg yolks in a large mixing bowl; beat at high speed of electric mixer 6 minutes or until thick and lemon colored. Gradually add remaining sugar, beating constantly until thoroughly blended.
Combine potato starch and cake meal. Set aside.
Combine orange and lemon rinds and juices. Add to egg yolk mixture alternately with potato starch mixture, beginning and ending with dry mixture. Gently fold in egg white mixture.
Pour batter into an ungreased 10-inch tube pan, spreading evenly with a spatula. Bake at 325° for 1 hour and 20 minutes or until cake springs back when lightly touched. Remove from oven; invert pan, and cool completely (about 40 minutes) before removing from pan.
Slice cake; line bottom and sides of a 3-quart serving bowl with slices. Pour half of Lemon Curd over cake. Top with sliced strawberries. Spoon remaining Lemon Curd over strawberries. Garnish with whole strawberries and whipped cream.