2 (3 oz.) pkgs. strawberry flavored gelatin
2 c. boiling water
2 (10 oz.) pkgs. frozen strawberries, thawed
2 c. heavy cream, whipped
10" angel food cake, broken into pieces

1. Dissolve gelatin in boiling water; add strawberries with liquid and mix gently.

2. Chill in refrigerator until slightly congealed. Then fold in whipped cream.

3. Loosely arrange a layer of cake pieces on the bottom of a lightly oiled 10" spring form pan or tube pan with removable bottom. Cover with gelatin mixture. Repeat layers until all of cake and gelatin mixture are used.

4. Chill until firm, 6 to 8 hours.

5. Invert on serving plate. Spread Almond Whipped Cream over top and garnish with whole strawberries, if desired.