1 pkg. (6 oz.) strawberry Jello (sugar free or regular)
2 c. boiling water
2 pkgs. (10 oz.) frozen strawberries (thawed)
10 inch angel food cake
2 c. heavy cream (or whipped cream)

Break cake into pieces. Dissolve gelatin in boiling water. Add strawberries with liquid; mix gently. Chill in refrigerator until slightly congealed. Fold in whipped cream. Loosely arrange a layer of cake pieces on bottom of free form pan. Cover with Jello mixture. Repeat layers until it is all used up. Chill until firm, about 6 to 8 hours. Invert on a serving plate and spread with whipped cream. Garnish with whole strawberries, if desired.