1 (9-inch) angel food cake cut in half
1 pint fresh strawberries, tops removed and roughly chopped
1 (16-ounce) container Cool Whip whipped cream, 1 cup removed and refrigerated
2 to 3 tablespoons strawberry-flavored gelatin
Whole strawberries for garnish
On a serving platter, place bottom half of cake. In a bowl, gently fold chopped strawberries, Cool Whip, and gelatin together with a spatula until mixture is light pink and gelatin is dissolved. Spread over top of bottom layer. Place top of cake on strawberry mixture. Wrap in plastic wrap and chill for several hours. When ready to serve, fill a piping bag with 1 cup of reserved Cool Whip and decorate cake as desired. Garnish with whole strawberries and serve chilled.
Yield: 10-12 servings
