1 10-inch angel food cake, baked and cooled
1 10-ounce box frozen sweetened strawberries
1 envelope unflavored gelatin
2 cups heavy cream
4 tablespoons sugar
1 teaspoon almond flavoring
Fresh strawberries for garnishing
Cut angel food cake into 3 horizontal layers. Drain juice off thawed strawberries into small bowl. Sprinkle gelatin into juice to soften; set bowl into hot water and stir until gelatin dissolves. Combine gelatin mixture with berries. Whip cream, add sugar and almond flavoring. Fold strawberries into whipped cream. Spread whipped cream between layers and on top and sides of cake. Decorate with whole strawberries. Refrigerate until firm. Makes 10-12 servings.