1 (3 oz.) pkg. strawberry Jello
1 (10 oz.) pkg. frozen strawberries
1 tbsp. sugar
1/2 of a 10 inch angel food cake, torn in pieces
1/2 pt. whipping cream

Dissolve Jello in 1 1/4 cups boiling water. Stir in strawberries and sugar. Cool until it begins to thicken. Fold in whipped cream. Cover bottom of a 9 inch pan with half of the torn cake. Pour over half the strawberry and cream mixture. Make another layer of the rest of the torn cake. Pour over the remaining strawberry mixture. Refrigerate 4-5 hours.