Ingredients
1 package (16 ounces) frozen sliced strawberries in syrup1 prepared angel food cake (8 to 10 ounces)1 carton (8 ounces) frozen whipped topping, thawed, dividedFresh strawberries and mint, optional
Preparation
Drain strawberries, reserving 1/3 cup of syrup. Split cake horizontally into two layers; place bottom layer on a serving plate. Spoon strawberries over bottom layer; spread with 3-1/4 cups whipped topping. Replace top layer. Drizzle with reserved syrup. Garnish with remaining whipped topping, and strawberries and mint if desired.
