Bake 1 angel food cake mix and cool. Place cake upside down and slice off entire top about 1" down and set aside. Make cuts into cake 1" from outer and inner edges leaving a "wall" on each side. Remove cake within cuts leaving base 1" thick.
In chilled bowl beat 1/2 cup of confectioners' sugar and 3 cups whipping cream. Fold in 10 ounce frozen package sliced or thawed and drained strawberries, 1/2 cup mini marshmallows, 1/3 cup toasted slivered almonds. Fold together and press 1/2 of mixture into cake cavity. Replace top of cake. Frost cake with remaining whip cream mixture and top with 1/3 cup slivered almonds. May garnish with fresh strawberries.
