Prepare and bake Angel Food Cake per the instructions on the box.

When cool, cut the top off of the cake. Use a long, serrated knife and keep it as level as possible while cutting. Cut about 3/4 to 1 inch down from the top of the cake. Remove top of cake.

After the top has been removed, cut along the inside of the cake near the center hole. Use a shorter serrated knife and cut around the entire circle.

Then cut around the outside edge of the cake. I usually cut about 1/2 - 3/4 inches away from the edge.

Slightly remove the inside of the angel food making sure you leave some cake at the bottom. Reserve what you remove to add to the filling.

With a beater, whip your whipped cream and add the desired amount of powdered sugar to taste.

Cut your strawberries into quarters (3 cups)

Combine 1 to 2 cups of whipped cream to the strawberries and mix.

Cut the angel food cake that you removed from the cake into cubes and add to the strawberries and whipped cream.

Spoon the strawberry mixture into the inside of the angel food cake. Fill to the top and even mound the filling.

Replace the top of the cake.

Blend all ingredients until well incorporated and there are no lumps.

With an offset spatula, frost the angel food cake.

If the frosting is too stiff, you can add a little bit of whipped cream if you have any left over from the strawberry mixture.

Garnish with cut strawberries at the base if desired.

Garnish with a topping if desired. Sprinkles, non-pareils or chocolate curls. I found my red and white chocolate curls at a gourmet food store nearby.

Keep refrigerated.

When serving, use a long serrated knife to slice the cake.