1 pkg. angel food cake mix or 10 oz. store bough cake
3 tbsp. sugar
2 tbsp. cornstarch
2/3 c. orange juice
1 tbsp. grated orange peel
1/2 c. Cool Whip
1 pt. fresh strawberries, sliced

Prepare cake mix. Bake and cool as directed. Stir sugar and cornstarch in small saucepan to mix well. Using wire whisk, stir in juice until smooth. Cook 3-5 minutes over medium heat.

Pour mixture in small bowl. Whisk 1-2 minutes until cool; cover and refrigerate until very cold. Beat cold orange mixture until light and fluffy. Fold in whipped topping. Swirl orange cream over top and sides of cake. Arrange sliced strawberries on top of cake.