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

Dissolve Jello in 1 1/4 cups of boiling water. Stir in thawed strawberries, sugar and salt. Let cool until it begins to thicken. Fold in Cool Whip. Cover bottom of 9 x 9 inch pan with pieces of cake. Pour half of strawberry-cream mixture over the cake. Add a second layer of cake pieces. Pour remaining mixture over this. Refrigerate 4 to 5 hours. Cut into squares and serve.