1 1/2 pts. heavy cream
1 store bought angel cake
1 pkg. frozen strawberries (lg.)
1/2 c. sugar
1 1/2 env. Knox unflavored gelatin

Dilute gelatin in 4 tablespoons water. Add 1 cup boiling water; 1/2 cup sugar and all juice from the strawberries. Mix well and let set in refrigerator until the consistency of egg whites.

Slice up the angel cake into slivers or squares and place in a large mold form that is lined with Saran Wrap.

Beat 1/2 of your cream until very stiff. Fold this cream into gelatin mixture. Now pour the entire mixture over the cake which is in the mold form. Let set overnight in refrigerator.

Turn mold over. Whip remaining cream stiff. Add the strawberries and spread the whole mixture over the surface of the overturned mold. Top with fresh strawberries.