2 (3 oz.) pkgs. strawberry gelatin
2 c. boiling water
2 (10 oz.) pkgs. frozen strawberries
1 lg. angel or chiffon cake
2 pts. heavy cream

Dissolve gelatin in boiling water; add strawberries, stirring gently to separate berries. Refrigerate until mixture begins to congeal, but not set. Tear cake into large pieces. Whip 1 pint cream. When gelatin is almost set, fold in pieces of cake and cream. Pour into tube pan; refrigerate about 6 hours. Remove cake from mold. Whip remaining cream; frost cake. Decorate with strawberries (sliced). Also mint leaves, if desired.