| 1. |
Dissolve gelatin in the cold water. Add the boiling water and stir until fully dissolved. Add the sugar and lemon juice; stir. Add the strawberries. Let set in refrigerator until semi-firm (about 20 minutes). |
| 2. |
Fold 1 pint of the whipped cream into the gelatin mixture. Break the angel cake into bite sized pieces and fold in. Mold mixture in a large bowl lined with waxed paper. Place waxed paper over top. Refirgerate overnight. |
| 3. |
Unmold the cake onto a large plate. Frost with the remaining whipped cream. Refrigerate until time to serve. |