1 angel food cake
1 pkg. (16 oz.) frozen strawberries with sugar
Cool Whip
1 tbsp. cornstarch

Partially thaw strawberries, drain, reserving 3/4 cup of juice. Set aside 6 strawberry halves for garnish top of cake. Combine remaining fruit with Cool Whip.

Slice cake into 3 layers. Spread topping and fruit mixture between the layers.

In a small saucepan, combine cornstarch and strawberry juice. Add enough water to make 3/4 cup liquid. Cook until boiling and begins to thicken. Arrange 6 fruit pieces on top of cake. Then pour the glaze over top. Keep refrigerated. Allow to set before serving.