Ingredients:

  • 16 oz angel food cake, cut into 1-inch cubes
  • 1 lb fresh strawberries, stemmed and sliced
  • 8 oz whipped topping, thawed
  • 15 oz strawberry glaze

Instructions:

  1. Using a serrated knife, cut the angel food cake into uniform 1-inch cubes. Set aside.
  2. In a large mixing bowl, gently fold the strawberry glaze into the thawed whipped topping using a rubber spatula until well combined and pink streaks appear.
  3. Gently fold the cake cubes and half of the sliced strawberries into the cream mixture using a 'cut and fold' motion to prevent deflating the cake.
  4. Transfer the mixture into a 9x13-inch glass baking dish or a large trifle bowl, spreading it evenly.
  5. Arrange the remaining fresh strawberries on top of the dessert in an even layer.
  6. Cover and refrigerate for at least 2 hours before serving to allow flavors to meld and the cake to set.