Prepare the cake: Tear the angel food cake into bite-sized pieces and set aside.
Make the jello mixture: In a large bowl, dissolve the strawberry Jello mix in 1 cup of boiling water. Stir until completely dissolved.
Cool the jello: Add 1/2 cup of cold water to the jello mixture and stir well.
Fold in whipped topping: Gently fold in the whipped topping until the mixture is smooth and creamy.
Layer the dessert: In a 9×13 inch dish, layer half of the cake pieces, followed by half of the jello mixture, and half of the sliced strawberries. Repeat the layers with the remaining cake pieces, jello mixture, and strawberries.
Chill: Cover and refrigerate for at least 2 hours, or until set.
Serve: Serve chilled and enjoy!
This recipe is easily adaptable. You can use different flavors of Jello, add other fruits like raspberries or blueberries, or even top it with a dollop of whipped cream before serving.