Duncan Hines Angel Food Cake Mix
10 oz. sweetened, frozen, sliced strawberries, thawed
4 serving size strawberry Jell-O
1 cup boiling water
2½ cup chilled whipping cream
2½ Tbs. powdered sugar
¾ tsp. vanilla extract
fresh strawberries for garnish (optional)
Prepare cake following package instructions. Cut cooled cake into 1 inch cubes. Drain thawed strawberries, reserving juice. Combine Jell-O and boiling water in small bowl. Stir until Jell-O is dissolved. Add enough water to strawberry juice to measure 1 cup. Stir into Jell-O. Refrigerate until Jell-O is slightly thickened. Beat Jell-O until foamy. Beat 1 cup whipping cream until stiff peaks form in large bowl. Fold into Jell-O along with strawberries. Alternate layers of cake cubes and strawberry mixture in 10 inch tube pan. Press lightly. Cover. Refrigerate overnight. Unmold cake onto serving plate. Beat remaining 1½ cup whipping cream, powdered sugar and vanilla extract until stiff peaks form. Frost sides and top of cake. Garnish with strawberries. Refrigerate until ready to serve.