1 (6 oz.) pkg. strawberry Jello
2 (10 oz.) pkgs. frozen strawberries
2 tbsp. sugar
2 (10 inch) angel food cakes
1 pt. whipping cream or 16 oz. Cool Whip

Dissolve Jello in 2 1/2 cups boiling water, allow to cool. Stir in thawed sliced strawberries and sugar. Let cool until slightly thickened. Fold in whipping cream or Cool Whip. Cover bottom of 9 inch angel cake pan with pieces of angel food cake. Pour 1/2 Jello mixture over layer of cake - make second layer of cake pieces and pour remaining strawberry mixture over cake. Refrigerate for 6 hours or overnight.