1 pkg. angel food cake mix
1 (16 oz.) pkg. frozen strawberry halves with sugar
4 c. whipped topping or Cool Whip
1 tbsp. cornstarch

Mix, bake and cool cake as directed on package. Partially thaw strawberries. Drain, reserving 3/4 cup of juice from the fruit. Set aside 5 or 6 strawberry halves to use for garnishing the top of the cake.

Combine remaining fruit with the whipped topping. Slice cake into 3 layers. Spread whipped topping and fruit mixture between the 3 layers.

In small saucepan, combine cornstarch and strawberry juice (add water to make 3/4 cup juice, if necessary); cook over medium heat until mixture boils and begins to thicken. Arrange reserved fruit on top of filled cake. Pour glaze over fruit and top of cake. Keep refrigerated. Allow glaze to set before serving.