In Tupperware large mixing bowl, dissolve 2 packages (regular size) strawberry Jello in 2 cups hot water (just below boiling). Add 2 pkgs. frozen strawberries and stir until berries are thawed and gelatin is syrupy. Press a 9 inch angel food cake into the Jello mixture. Apply seal on bowl. Tip bowl to coat cake thoroughly with the mixture, then place in refrigerator, seal down. Leave for five to ten minutes, then turn bowl upright.

This dessert will be ready to serve in an hour or two, but is really nicer if made the day before and allowed to chill thoroughly. Take bowl from refrigerator a few minutes before serving and let stand at room temperature, then turn out on a large service plate. Cake is covered with a thick coating of jello and strawberries, may be served with whipped topping if desired.