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Ingredients
- 1 10-inch tube angel food cake
- 1 Tbsp. milk
- 1 10 oz. tub of Cool Whip thawed
- 1 pint strawberries crushed
- 1 pint strawberries sliced
Method
- Cut cake into three layers horizontally.
- Place one layer on serving tray.
- Stir crushed strawberries and milk into 1 1/2 cup Cool Whip in a large bowl.
- Spread 1/2 strawberry mixture on cake layer.
- Arrange 1/3 of sliced strawberries on top of cake.
- Repeat layers ending with cake.
- Frost top and side of cake with remaining Cool Whip and top with remaining strawberries. Refrigerate at least one hour.
