Strawberry Angel Cake

1 3-oz. pkg. strawberry≠flavored gelatin (90 g)
1 cup boiling water (250 ml)
1/2 cup cold water (125 ml)
2 cups strawberries, sliced (500 ml)
1 8 oz. container whipped topping, thawed (3 cups/750 ml)
1 8-inch tube angel food cake

Dissolve gelatin in boiling water; add cold water. Chill until thickened but not set; fold in strawberries and 1 cup (250 ml) whipped topping. Chill until thickened but not set. Split cake horizontally into three layers. Spread two layers with gelatin mixture; stack. Top with remaining layer. Frost with remaining whipped topping. Serves 8 to 10.