1 (10 oz.) pkg. frozen, sliced sweetened strawberries
1/3 c. sugar
1/2 c. cold water
1 tbsp. unflavored gelatin
1/4 tsp. red food coloring
2 tbsp. lemon juice
2/3 c. evaporated milk, partially frozen
1 tbsp. lemon juice
1 (8 or 9 inch) round angel food cake

Empty thawed strawberries into a mixing bowl. Add sugar and stir until dissolved. Soften gelatin in cold water; dissolve completely over low heat. Blend into strawberries. Add food coloring and 2 tablespoons lemon juice; blend thoroughly. Chill until mixture begins to thicken. Add remaining lemon juice to evaporated milk and whip until stiff peaks are formed. Fold in gelatin mixture lightly but thoroughly. Chill until mixture mounds when dropped from a spoon. Meanwhile, slice cake horizontally into thirds. When strawberry mixture is of desired consistency, spread between layers and on sides and top of cake. Chill until set, 3 to 4 hours. Serves 10.