2 (3 oz.) pkg. strawberry Jello
2 (10 oz.) pkg. sliced frozen strawberries, thawed
2 tbsp. sugar
Pinch of salt
1 container Cool Whip
1 (10 inch) angel food cake, torn into pieces

Dissolve Jello in 2 1/2 cups boiling water. Stir in strawberries, sugar and salt. Chill until mixture begins to thicken. Fold in Cool Whip. Cover bottom of 9x13 inch pan with torn pieces of cake. Pour strawberry cream mixture over cake. Refrigerate.