1 pkg. Duncan Hines Angel Food Cake Mix
1 c. boiling water
1 pkg. (3 oz.) strawberry flavored gelatin
1 pkg. (1 lb.) frozen sliced strawberries
1 pt. whipping cream
1/4 c. confectioners' sugar
1 tsp. vanilla
Red food coloring

Bake angel food cake as directed on back of package and cool. Dissolve gelatin in water and add frozen block of strawberries, stirring to break up and mix berries.

Place cake, widest side down, on a serving plate. Cut a one inch layer from the top and set aside. Cut around cake one inch from outer edge to one inch from bottom. Then cut around cake one inch from inner edge to one inch from bottom. Gently remove the section of cake between the cuts, tearing it into small pieces. Fold pieces into strawberry mixture and pour it into cake shell.

Place cake layer on top. Whip cream; add sugar, vanilla and a few drops of food coloring. Spread over top and sides of cake. Decorate with whole strawberries, if desired. Refrigerate until served, at least one hour. Slice with a serrated knife.