1 baked angel food cake (I use a boxed mix for mine)
2 (8oz/250g) packages cream cheese, softened
1 large (16oz tub) frozen whipped topping, thawed
2 cups powdered sugar
1 quart strawberries, thinly sliced
1/2 cup sugar
1 (14oz tub) strawberry glaze
In a small bowl, stir sliced strawberries and 1/2 cup sugar together. Chill in the refrigerator for at least one hour. After strawberries have chilled and made some juice, stir in strawberry glaze.
In a mixer, beat softened cream cheese, frozen whipped topping and powdered sugar together until creamy. Spread cream mixture in a 9×13 dish.
Cut angel food cake into small, 1-inch pieces and place the cake on top of cream mixture. Gently push some of the cake pieces into the cream. Top with strawberry mixture. Chill in the refrigerator.