1 (3 oz.) pkg. strawberry Jello
1 (10 oz.) pkg. sliced frozen strawberries
1 tbsp. sugar
Pinch of salt
1/2 (10 inch) angel food cake
1/2 pt. whipping cream, whipped

Dissolve Jello in 1 1/4 cups boiling water. Stir in thawed strawberries, sugar and salt. Cool until it begins to thicken. Fold in whipped cream.

Cover bottom of 9 inch pan with torn angel food cake, pour 1/2 strawberry and cream mixture over cake. Make another layer of remaining 1/2 cake and pour the remaining strawberry-cream mixture over cake. Refrigerate 4 to 5 hours.