Pink Cake - cooking recipe

Ingredients

9 or 10-inch angel food cake, baked or bought
10 oz. pkg. frozen strawberries, thawed
1 envelope unflavored gelatin
2 c. whipping cream
1/4 c. sugar

Preparation

Cut cake in half crosswise to make 2 layers.
Draw syrup from strawberries into top of double boiler.
Sprinkle in the gelatin and stir until dissolved.
Add to berries.
Chill until mixture starts to thicken.
Fold into the cream which has been whipped and sweetened with the sugar.
Fill and frost the cake.
Chill a few hours before serving.