Creamy strawberry angel cake


1 pkg. white angel food cake mix
1 cup boiling water
1 (3 oz.) pkg. sugar-free strawberry-flavored gelatin
1/2 cup cold water
1 pint strawberries, sliced
1 (8 oz.) container frozen whipped topping, thawed

Prepare and bake cake mix as directed on package in a tube pan; cool. Pour boiling water on gelatin in large bowl; stir until gelatin is dissolved. Stir in cold water. Refrigerate about 1 hour or until thickened but not set.

Fold in strawberries and half of the whipped topping. Refrigerate about 15 minutes or until thickened but not set.

Split cake horizontally to make 3 layers. (To split evenly, mark side of cake with toothpicks and cut with long, thin serrated knife) Fill layers with gelatin mixture. Spread remaining whipped topping over top. Garnish with strawberries if desired.

jackie austin