1 ten-inch angel food cake; baked and cooled
1 package (10 ounces) frozen strawberries or raspberries, thawed
1 Envelope (1 tablspoon)Unflavored gelatin
2 cups heavy cream, whipped until stiff
4 tablespoons sugar
1 teaspoon vanilla
Cut angel food cake into 3 horizontal layers. Drain juice from thawed strawberries or raspberries into small bowl. Sprinkle gelatin over juice and allow to stand until softened. Set small bowl in larger bowl of hot water and stir until gelatin dissolves. Combine gelatin mixture with berries and cool slightly. (If mixture cools too much, gelatin will set.) Add sugar and vanilla to whipped cream. Fold berries into cream. (Fruit that may seem too juicy will soon set up.) Alternate cake layers with generous layers of cream mixture. Adjust top cake layer and spread remaining cream over entire top and sides of cake. Refrigerate until firm. Makes 10 to 12 servings.