2 pkg. (10 oz.) frozen strawberry halves, thawed
1 pkg. (3 oz.) strawberry Jello
1/2 c. sugar
1 c. boiling water
Angel cake

Angel cake - Use leftover cake, about half of a 9 or 10 inch tube cake, or a commercial angel cake.

Drain thawed berries, reserving 3/4 cup syrup. Dissolve Jello and sugar in boiling water. Add syrup. Chill until very thick.

Meanwhile, cut the cake into 1 inch cubes. Arrange half of the cake pieces in a 12 x 7 1/2 x 2 inch or 13 x 9 x 2 inch pan. Fold drained berries into gelatin. Pour about half of the mixture over cake. Top with remaining cake and gelatin mixture. Chill until firm. Cut into squares. Makes 12-15 servings.