Strawberry Angel Fluff

1. Tear the cake into walnut-size pieces and scatter over bottom of 10x13 inch sheet cake pan. Dissolve jello in 2 cups of boiling water and then add 2 cups cold water.
2. Stiri until the jello has completely dissolved.
3. Allow to jell a little.
4. Foldi in the frozen strawberries and whipped topping which has thawed a little.
5. Pour over cake and refrigerate until set. Decorate with whipped cream or additional whipped topping and fresh strawberries.