Dissolve gelatin in 2 cups boiling water. Add 1 1/2 cups cold water and frozen strawberries, stirring until strawberries are thawed. Place in refrigerator until gelatin is consistency of egg whites.
Gently fold in 2 cups whipped topping. Slice angel food cake horizontally in four even layers. Spread the gelatin mixture between the layers of cake. Use the remaining whipped topping to ice the cake. Refrigerate at least 30 minutes before serving.
