1 lg. angel food cake (baked)
1/2 gal. strawberry ice cream (slightly thawed)
2 cartons (10 oz. each) frozen, sliced, sweetened strawberries, thawed

Break cake into bite sized chunks. In 9 x 13 inch glass baking dish, alternate layers of cake, ice cream, cake, ice cream. Mash ice cream layers down firmly with back of spoon. Freeze until firm. Cut into squares. Spoon on strawberries before serving.