1 1/2 c. sliced fresh strawberries
1 envelope low-cal strawberry gelatin
1 1/2 c. hot water
1 c. nondairy whipped topping
1 (10 inch) tube angel food cake

Dissolve gelatin in hot water and mix with strawberries. Chill until partially set. Beat mixture until light and fluffy. Fold in whipped topping. Chill until spreading consistency. Transfer 1 1/2 cups mixture to small bowl; fold in strawberries.

Split cake crosswise, making 3 equal layers. Fill between layers with strawberry mixture: Frost top and sides of cake with remaining whipped topping mixture. Chill until serving time. Garnish with fresh strawberries.