Strawberry Angel Cake(May Use Raspberries Instead) - cooking recipe

Ingredients

2 (3 oz.) pkg. strawberry flavored gelatin
dash of salt
2 (10 oz.) pkg. frozen strawberries
2 c. heavy cream, whipped
2 loaves angel food cakes
1 1/2 c. heavy cream, whipped (for frosting)
2 or 3 Tbsp. powdered sugar

Preparation

Dissolve gelatin and salt in 2 1/2 cups boiling water.
Add defrosted berries.
Chill until partially set.
Whip until fluffy, then fold in whipped cream.
Tear angel food cakes into 1 1/2 to 2-inch pieces.
Put a layer of the torn cake in the bottom of a regular tube pan.
Pour on some of the strawberry mixture; then repeat with cake and with mixture until the pan is filled.
Use a rubber spatula to push into the cake so that the sauce gets around all the cake pieces.
Refrigerate for at least 6 hours.
Unmold and frost with 1 1/2 cups heavy cream, whipped and sweetened to taste with sifted powdered sugar.