2 (3 oz.) pkgs. strawberry Jello
2 (10 oz.) pkgs. frozen strawberries
1 pt. whipping cream
2 1/2 c. boiling water
2 tbsp. sugar
Pinch of salt
1 baked angel food cake

Dissolve Jello in water. Stir in thawed berries, sugar, and salt. Cool until mixture thickens slightly. Fold in whipped cream. Cover bottom of 9 x 13 inch pan with half of torn cake. Pour half of strawberry mixture over cake. Make another layer of cake and put the remaining strawberry mixture on layer. Refrigerate for 4 hours or overnight.