2 pkgs. frozen strawberries, drained or 4 c. fresh
1 sm. angel food cake
1 pkg. strawberry Jello
2 tbsp. sugar
1 1/2 c. water
2 tbsp. cornstarch
1 pt. whip cream
Red food color (optional)

Thaw berries. Cut up cake in small pieces. Make Jello with 1 1/2 cups hot water, let cool until slightly jelled, whip the cream, add the Jello with 2 tablespoons sugar. Pour this mixture over cake cubes and FOLD in, don't stir. Put into angel food cake pan. Cook juice from above berries with 1 tablespoon cornstarch to each cup of juice. Cool slightly. Spoon over mixture in angel pan. Refrigerate, unmold and serve. Make 24 hours ahead.