1 (3 oz.) pkg. strawberry Jello
1 (10 oz.) pkg. frozen strawberries
1 tbsp. sugar
Pinch of salt
1 prepared angel food cake
1 pt. whipping cream

Dissolve Jello in 1 1/4 cups boiling water; stir in strawberries, sugar, and salt. Cool in refrigerator until slightly thickened. Fold in cream.

Take 1/2 of the cake and break into small pieces and place in a 9-inch tube pan. Add 1/2 the strawberries and cream mixture. Break and layer the other 1/2 of cake and top with remaining strawberries and cream mixture. Refrigerate 4-5 hours.

Garnish with whipped cream and strawberries.