1 whole angel food cake
4 cups strawberries, hulled, half crushed, half sliced
1-1/2 cups light frozen dessert topping, thawed, or whipped cream
1 Tbs. milk
Cut cake horizontally into 3 layers. Place 1 cake layer on serving
plate. Combine half the crushed strawberries and 1-1/2 cups whipped
topping in a bowl. Stir in milk. Spread half the strawberry mixture on
cake layer. Arrange half the sliced strawberries on top of the
strawberry mixture. Repeat layers, ending with cake. Frost top and
sides of cake with remaining whipped topping. Refrigerate at least 1
hour before serving. Decorate top and sides with strawberry slices.
Store in refrigerator.