Cut angel food cake in half, making a top and bottom layer.
In bottom half "scoop" out a "tunnel" of cake making sure not to go all the way through the cake. Clean the strawberries and slice in half. Fill the "tunnel" with 1/2 the strawberries. Cover the strawberries with 1/2 a container of thawed Strawberry Cool Whip.
Replace top half of cake. Frost the cake with the remainder of the Strawberry Cool Whip. Garnish the cake with the remainder of the strawberries.