1 baked & cooled Angel Food cake
1 pt. strawberries
1 (3 oz.) pkg. strawberry Jello
1 c. boiling water
1 lg. container Cool Whip, thawed

Invert cake onto a serving plate. Cut a 1 inch layer from top of cake. Remove layer and set aside. Cut around cake 1 inch from outer and inner sides to within 1 inch of bottom. Carefully tear out center of cake, leave a shell. Crumble removed portion. Puree half of the strawberries. Combine gelatin and boiling water, stir until dissolved. Fold in 1 1/2 cups of the Cool Whip. Add crumbled cake mix. Lightly spoon into cake shell. Replace top of cake. Frost tops and sides with all but 1 cup of the Cool Whip. Spoon reserved Cool Whip into pastry bag fitted with star tip, pipe ribbons around top, inside, and bottom edges. Slice reserved strawberries and arrange over top of cake. Chill cake 4 hours before serving.