1 (3 oz.) pkg. strawberry Jello
1 (10 oz.) pkg. strawberries
1 tbsp. sugar
Pinch of salt
1/2 to 3/4 of 10-inch angel food cake
1/2 pt. whipping cream

Dissolve Jello in 1 1/4 cups boiling water. Stir in thawed strawberries, sugar, salt. Cool until it begins to thicken. Fold in whipped cream. Cover bottom of 9-inch pan or 9x13 inch pan with half of torn angel food cake; pour half of strawberry mixture over.

Make another layer of angel food cake; pour remaining strawberry mixture over. Refrigerate 4-5 hours to set.