1 pkg. angel food cake mix
1 pkg. (16 oz.) frozen strawberry halves with sugar
1 (8 oz.) whipped topping (Cool Whip)
1 tbsp. cornstarch

Mix, bake and cool cake as directed.

Partially thaw berries. Drain. Reserve 3/4 cup juice. Set aside 5 or 6 berries for garnishing.

Combine remaining strawberries with whipped topping.

Slice cake in 3 layers, horizontally. Spread layer 1 with strawberries and cream topping and also layer two, then top with layer 3.

In small saucepan combine cornstarch and strawberry juice (add enough water to make 3/4 cup liquid if short). Cook over medium heat until boiling and thick. Spread over top of cake and let dribble down edges. Garnish with reserved berries. Keep refrigerated. Allow glaze to set before serving.