Now if you are really ambitious, you can make the Angel food cake from scratch, but I cheated and used a boxed mix. Just prepare according to package directions and let cool (upside down).
To make the filling empty a 3 oz box of strawberry jello into a bowl and add 2 1/2 cups boiling water. Stir to dissolve, then add 1 lb of frozen strawberries. Stir to cool the mixture and set aside.
Turn the cooled cake upside down (so the part of the cake that was at the bottom of the pan is now on top). With a sharp serrated knife, cut the top 1 inch for the cake and set aside. With a small knife, cut a trench in the cake by cutting 2 concentric circles. Pull out the extra cake from the trench. Be careful to not cut all the way to the bottom.
By now the filling should be cooled and thickened. Carefully spoon the filling into the trench. Fill slightly above the trench. Then put the top layer back.
Whip 1 1/2 cups whipping cream with 2 Tbps sugar. Spread over cake and chill for awhile before serving. Delicious!
*Adapted from http://thepioneerwoman.com/cooking/2012/07/strawberry-sparkle-cake/
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