1 (10 oz.) pkg. frozen sliced strawberries, thawed
1 (3 oz.) pkg. strawberry-flavored gelatin
1 c. hot water
1 c. whipping cream, whipped
1 (10-inch) tube angel cake

Drain strawberries, reserving 1/2 cup syrup. Dissolve gelatin in hot water. Add reserved syrup. Chill until partially set. Beat mixture until light and fluffy. Fold in whipped cream. Chill until of spreading consistency. Transfer 1 1/2 cups of mixture to small bowl. Fold in drained strawberries. Split cake crosswise, making 3 equal layers. Fill between layers with strawberry mixture. Frost top and sides of cake with remaining whipped cream mixture. Chill until serving time. Garnish with fresh strawberries.