1 baked angel food cake
1 pt. cream or 16 oz. Cool Whip
2 (3 oz.) pkgs. strawberry Jello
2 1/4 c. boiling water
2 (10 oz.) pkgs. frozen strawberries
2 tbsp. sugar
Pinch of salt

Break angel food cake into pieces; set aside. Dissolve Jello in boiling water, stir in strawberries and sugar. Cool until Jello is slightly thickened, add whipped cream. Layer cake pieces and strawberry mixture in 9"x13" or larger pan. Let stand in refrigerator for 6 hours. Fresh strawberries can be added to the top. Our family likes this for a lighter dessert.