1 tbsp. unflavored gelatin
1 angel food cake
1/4 c. cold water
1 (12 oz.) box frozen strawberries (or raspberries)
1 tbsp. lemon juice
1 c. heavy cream, whipped
Sweetened whipped cream for frosting

Chill cake. Cut slice 3/4 inch thick from top and reserve. Hollow out cake, leaving about 3/4 inch of cake on bottom and sides. Break up what is removed into crumbs.

Soften gelatin in water; dissolve over hot water. Add to defrosted strawberries; add lemon juice. Chill until slightly thickened. Fold in cream and cake crumbs. Fill in cavity with crumb and strawberry mixture. Replace top slice. Wrap cake in waxed paper - chill thoroughly. Frost with sweetened whipped cream. (Yield 8 to 12 servings.)