1 pkg. strawberry flavored Jello
1 c. hot water
1/2 c. ice water
2 (10 oz.) pkgs. frozen or 2 1/2 c. sliced sweetened fresh strawberries
2 c. whipping cream
1 (10") angel food cake
Ruby Glaze

Dissolve Jello in hot water. Add ice water and chill until slightly thick. Beat until light and fluffy. Drain strawberries and reserve juice for glaze. Fold in strawberries and whipped cream. With fork, tear angel food cake into pieces, being careful not to use the browned edge of cake. Fold into above and put in 9"x13" cake pan. Chill until firm and drizzle with Ruby Glaze.

RUBY GLAZE:

1 c. strawberry juice
1 tbsp. cornstarch
2-3 drops red food coloring
1 tsp. soft butter

Blend cornstarch with a little juice in saucepan. Cook until clear 3 to 5 minutes. Remove from heat and add food coloring and butter. Cool. Drizzle over cake and chill.