1 (3 oz.) pkg. strawberry Jello
1 1/4 c. boiling water
1 (10 oz.) pkg. frozen strawberries
1 tbsp. sugar
Pinch of salt
1 (10 inch) angel cake
1/2 pt. heavy cream (or one 8 oz. container of Cool Whip)

Dissolve Jello in water. Stir in thawed strawberries, sugar and salt. Cool until mixture thickens. Fold in "whipped" cream. Cover bottom of 9 inch square pan with cake, which has been cut up into pieces. Pour over this half of strawberry mixture. Add another layer of cake pieces and do sauce. Garnish with fresh strawberries. Refrigerate for 4 to 5 hours before serving. Can substitute strawberries with peaches.