1 (3 oz.) pkg. strawberry gelatin
1 tbsp. sugar
1/2 tsp. salt
1/2 pt. heavy cream, whipped
1 (10 oz.) pkg. frozen strawberries, thawed
1/2 (10 inch) angel food cake

Dissolve gelatin in 1 1/4 cups hot water; add sugar and salt. Cool until thickened but not set; fold in cream and strawberries. Tear cake into pieces. Place half the cake in 9 x 13 inch pan; add half the strawberry mixture. Repeat; refrigerate until firm. 10 servings.