1 package (16 ounces) angel food cake mix 2 packages (3 ounces each) strawberry gelatin 3/4 cup plus 1/3 cup sugar, divided 2 cups boiling water 5 cups fresh or frozen unsweetened strawberries, thawed and drained 2 cups heavy whipping cream

Prepare and bake cake mix according to package directions; cool completely. In a large bowl, dissolve gelatin and 3/4 cup sugar in boiling water. Mash half of the strawberries; add to gelatin mixture. Refrigerate until slightly thickened, about 1 hour. Slice remaining strawberries; stir into the gelatin. Cut cake into 1-in. cubes. Place half in a 3-qt. trifle or glass bowl. Top with half of the gelatin mixture. Repeat. Cover and refrigerate until set, about 4 hours. In a bowl, beat cream until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Spoon over gelatin.