Cut cake angel food into 3 layers horizonally.
Stir crushed strawberrys and milk into 1 1/2 cups thawed cool whip in large bowl.
Spread 1/2 of the strawberry mixture on cake layer. Arrange 1/2 strawberries slices on top stawberry mixture. Repeat layers ending with cake. Frost top and sides of cake with remaining whipped topping.
Refrigerate at least 1 hour or until ready to serve. You can decorate top and sides with strawberries if you choose. Store leftover cake in frige.