After angel food cake is baked and cooled, cut into 3 horizontal layers.
Drain juice from thawed strawberries or raspberries into a small bowl.
Over the juice sprinkle gelatin and allow to stand until softened.
Set bowl into hot water and stir until gelatin dissolves.
Combine the gelatin mixture with berries and barely cool (If it cools too much, the gelatin will set).
Add sugar and vanilla to whipped cream.
Fold berries into cream. Do not worry if fruit seems too juicy, it will soon set up.
Cover the cake layers generously with cream mixture.
Adjust the top layer and spread mixture over the entire top and sides of cake.
Refrigerate until firm.