Ingredients:

  • 2 lbs fresh strawberries, hulled and diced
  • 1/4 cup granulated sugar
  • 1 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 8 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 3 cups whipped topping
  • 16 oz angel food cake, cubed into 1-inch pieces

Instructions:

  1. Combine diced strawberries, granulated sugar, lemon juice, and 1 tsp vanilla extract in a bowl. Stir gently and let sit for 30 minutes. Drain excess liquid using a colander if necessary.
  2. In a medium bowl, beat softened cream cheese and powdered sugar until smooth and pale, then stir in 1 tsp vanilla extract.
  3. Gently fold the whipped topping into the cream cheese mixture using a spatula until no streaks remain.
  4. Arrange half of the cubed angel food cake in the bottom of a 9x13-inch dish, pressing down lightly.
  5. Evenly distribute the macerated strawberries over the cake layer.
  6. Spread half of the cream cheese mixture over the berries, smoothing it to the edges.
  7. Repeat the layers with the remaining cake, remaining strawberries, and finish with the final layer of cream.
  8. Refrigerate for at least 2 hours before serving to allow the dessert to set.