1 - 10 inch angel food cake
1 pt. strawberries, crushed
1 tbsp. milk
1 pt. strawberries, sliced
1 tub (12 oz) Cool Whip Lite, thawed
Strawberry fans (optional)
Fresh mint leaves (optional)

Cut cake horizontally into 3 layers. Place 1 cake layer on serving plate. Stir crushed strawberries and milk into 1 1/2 c. of the whipped topping in large bowl. Spread 1/2 of strawberry mixture on cake layer. Arrange 1/2 of the sliced strawberries on top of strawberry mixture. Repeat layers ending with cake. Frost top and sides of cake with whipped topping. Refrigerate at least 1 hour or until ready to serve. Decorate top and sides with strawberry fans, mint leaves.

Serves 12.