1 angel food cake
1 pkg. (10 oz.) frozen sliced strawberries, thawed
1 pkg. (4 serving) strawberry gelatin
1 c. boiling water
2 c. whipping cream, chilled
2 tbsp. powder sugar
1/2 tsp. vanilla
4 fresh strawberries

Cut angel food cake into 1 inch cubes. Drain strawberries, saving juice. Combine strawberry gelatin and boiling water, stir until gelatin is dissolved. Add enough water to strawberry juice to measure one cup. Add to gelatin. Refrigerate until gelatin is slightly thickened. Beat gelatin until foamy. Beat 1 cup whipping cream until soft peaks form. Fold into gelatin along with strawberries. Alternate layers of cake cubes and strawberry mixture in tube pan, press lightly. Cover and refrigerate overnight.

Unmold cake onto plate. Combine 1 cup whipping cream sugar and vanilla in large bowl, beat, frost cake and garnish with fresh strawberries. Refrigerate.