1 angel food cake mix or purchased cake
1 sm. pkg. strawberry Jello
1 c. boiling water
1 (10 oz.) pkg. frozen strawberries
1 pt. whipping cream

Take strawberries out of freezer to defrost. While cake is baking, dissolve Jello in boiling water. Stir in strawberries and refrigerate until consistency of jelly. Whip 1/2 pint of cream and fold into Jello; refrigerate until set.

When cake is cool, dust crumbs from sides and gently peel dark crust off top. Cut cake into 3 layers. (Mark cake with toothpicks to slice as evenly as possible.) Place bottom layer in clean angel food pan and gently spread half of filling. Place next layer on top and spread rest of filling. Place top layer and refrigerate overnight.

Remove outside of cake pan, turn cake upside down on one hand and remove center section. Turn cake right side up onto serving plate. Whip 1/2 pint of cream with 1 teaspoon sugar and a few drops of vanilla and frost cake. Serves 10 to 12.