1 prepared angle food cake { 14 to 16 ounces }
1/4 cup strawberry jelly
2 cups whipping cream, divided
1 pint strawberries, washed and stems removed
3 T. powered sugar
1 tsp. vanilla
Slice a 1 ~ inch layer from the top of the cake; lift off in 1 piece and set aside. Hollow out cake leaving 3/4 ~ inch border on sides and 1 ~ inch border on the bottom. Save cake crumbs for another use.
Beat jelly in a small deep bowl on medium speed of an electric mixer. Add 1 cup of the whipping cream and beat at high speed for 2 more minutes or until soft peaks form.
Chop enough strawberries to measure 1 1/2 cups; fold into whipped cream mixture. Spoon the cream into hollowed out cake until even with the top of the cake. Replace cake top. 
Whip the remaining 1 cup of whipping cream in small deep bowl at high speed or until thickened; beat in sugar and vanilla until soft peaks form. Frost cake with whipped cream. Cut remaining strawberries in half. Arrange on cake. Keep cold. Serves 10