Cake: make angel food cake as normal and let cool completely. Slice in half and put on filling.

Filling: (if cake is cut more than once, double this)

2 sm. cans frozen strawberries
1 c. juice from strawberries
2 tbsp. cornstarch
1/4 tsp. salt
1/3 c. sugar
(May substitute fresh fruit, cut small; add sugar, slightly mash for juice)

Blend dry ingredients in saucepan. Slowly add juice, stirring to avoid lumps. Heat, stirring constantly, until clear (10 minutes), thick consistency. When clear, add strawberries. Let cool completely before putting on cake (set in refrigerator).

Topping: Try Dessert Whip - 1 1/2 cartons, whip with electric beater - may take 5 minutes to stand in good peaks.