1 pkg. angel food cake mix
1 c. boiling water
1 (3 oz.) pkg. strawberry gelatin
16 oz. frozen sliced strawberries
1 c. whipping cream
2 tbsp. sugar
Red food coloring

Bake cake as directed and cool. Dissolve gelatin in water and add frozen strawberries, stirring to break up and mix berries. Set aside. Place cake, widest side down, on a serving plate. Cut a 1 inch layer off the top of the cake. Gently remove in 1 piece and set aside. This will later make a lid for the cake.

Cut around remaining cake 1 inch from outer edge to 1 inch from the bottom. Then cut around the cake 1 inch from the inner edge to one inch from the bottom. Gently remove the section of the cake between the cuts, tearing it into small pieces. You will now have a tunnel left in the cake.

Take the pieces of angel food cake you tore out and put them in the strawberry gelatin mixture. Pour it into the cake and put the lid back on. Whip the cream until thick. Stir in sugar and a few drops of red food coloring until pink. Spread sweetened whipped cream over top and sides of cake. Decorate with whole strawberries if desired. Refrigerate until served at least 1 hour.