1 (10 oz.) pkg. frozen strawberries, thawed
1 (3 oz.) pkg. strawberry Jello
1 c. hot water
1 c. whipping cream
1 (10 inch) tube angel cake

Drain strawberries, reserve syrup. Dissolve Jello and add reserved juice. Chill to partially set, beat until light and fluffy. Stir in whipped cream and chill until spreadable. Transfer 3 cups of mixture and add strawberries. Split cake into 3 layers and frost with mixture. Chill until serving time.