Strawberry Angel's Cake

Prepare the whipped cream by pouring 2 cups of whipping cream into a chilled mixing bowl and beat with an electric mixer on medium-high speed until soft peaks form, about 2-3 minutes.

Sift together the 2 tablespoons of powdered sugar and 2 tablespoons of unsweetened cocoa powder, then gently fold into the whipped cream using a rubber spatula until evenly combined.

Place the cooled 10-inch angel food cake on a serving plate, then using a serrated knife, horizontally slice the cake into two layers by cutting approximately 1 inch from the top.

Spread approximately one-third of the cocoa whipped cream on the bottom layer of the cake using an offset spatula or knife.

Arrange half of the halved fresh strawberries over the cocoa cream layer, distributing them evenly across the cake.

Place the top layer of cake back onto the frosted bottom layer, pressing gently to secure it.

Spread the remaining cocoa whipped cream over the top and sides of the cake using an offset spatula, creating a smooth or decorative finish as desired.

Arrange the remaining halved strawberries on top of the cake in a decorative pattern, pressing them slightly into the frosting so they adhere.