I used frozen sliced strawberries, so the night before I thawed them a bit and covered them with a little sugar and a dash of vanilla, covered them and left overnight in the refrigerator.

Bake three 8-inch layers of angel food cake and set aside to cool.

Once cool and you're ready to serve, cover a first layer of angel food cake with strawberries and juice, topped with Cool Whip frosting.

Repeat with another layer of angel food cake, strawberries and frosting.

Top with final layer of angel food cake and top with the rest of the Cool Whip frosting.