3 oz. pkg. strawberry Jello
1 1/4 c. boiling water
10 oz. pkg. sliced frozen strawberries, thawed
1 tbsp. sugar
Pinch of salt
1/2 of 10 inch angel food cake, torn in pieces
1/2 pt. whipping cream

Dissolve Jello in boiling water. Stir in strawberries, sugar and salt. Cool until mixture begins to thicken. Whip the cream; fold into strawberry mixture.

Cover bottom of 9 inch pan with half the torn cake. Pour over half of the strawberry mixture. Make another layer of rest of torn cake and pour over remaining strawberry mixture. Refrigerate for 4-5 hours. Cut into squares. Garnishing is optional.