1 angel food cake mix
1 (10 oz.) box frozen strawberries
1 sm. pkg. strawberry gelatin
1 pt. whipping cream

Bake cake according to package directions; cool. Heat strawberries in saucepan over low heat; add strawberry gelatin. Stir until dissolved. Chill until partially set. Whip cream until stiff peaks form. Beat gelatin mixture into whipped cream gradually. Cut 1 inch layer crosswise from top of cake. Remove center of cake, leaving 1 inch wall around cake. Fill cake with whipped cream mixture, reserving 1 cup for frosting. Return 1 inch layer to top of cake. Frost cake with reserved whipped cream mixture. Chill for 2 hours before serving. Garnish with strawberries. Yields 12 servings.