2 (3oz ea) pkgs strawberry Jello
2-1/2 cups boiling water
2 (10oz ea) pkgs frozen sliced strawberries, thawed
2 Tbs sugar
1/8 tsp salt
10" angel food cake
1 pint whipping cream, whipped
Dissolve Jello in boiling water. Stir in strawberries, sugar and salt. Chill until it starts to thicken. Fold in whipped cream. Tear angel food cake into bite size pieces. Cover bottom of 9x13 baking pan with half the cake pieces. Pour half the strawberry mixture over cake, and repeat with remaining cake pieces and strawberry mixture. Refrigerate at least 4 hours or overnight. Cut into squares to serve.