1 (10-inch) angel food cake
1 sm. pkg. strawberry jello
1 c. hot water
1/2 c. ice water
2 or 3 (10 oz.) pkgs. frozen strawberries
2 c. whipping cream (all-purpose)

FOR GLAZE:

1 tbsp. cornstarch
1 tsp. butter
2-3 drops red food coloring
1 c. juice from frozen berries
8 or 9 fresh berries, with stems

Thaw and drain frozen berries. Reserve 1 cup juice for glaze. Dissolve jello in hot water and add ice water. (Use a small deep bowl so that you can whip it later.) Refrigerate the jello and allow it to become partly thickened, just past the syrupy stage.

Cut the cake in 1-inch cubes. Put 1/2 of them in the bottom of a 9x13 inch Pyrex dish. When the jello has reached the proper consistency, whip the cream until it holds firm peaks.

Using same beaters, whip the jello until foamy. Place the whipped cream into a large bowl and fold in the whipped jello. Then, fold in the thawed berries. Stir just enough to blend.

Pour 1/2 the berry mixture over the cake cubes. Arrange the remaining cake over the cream and then pour the rest of the creamy mix over the top. Smooth, cover and store in the refrigerator overnight (or at least 6 hours).

For glaze: When dessert has set for several hours, cook 1 cup reserved juice, cornstarch, butter and food coloring in a small pan over medium heat, stirring constantly. Cook until mix has boiled and become clear and thick. Cool.

Pour glaze over cake and smooth out to cover. Use 8 large, fresh berries including stem, cut in half the long way as a garnish. Serves 15 generously.