I love this recipe for so many reasons. I come from a family that will not eat a dessert unless it contains chocolate. They actually ate this and loved it!! I served it in a trifle bowl and kept all of the ingredients and proportions exactly the same. I actually made my own angel food cake, but that is just a personal preference. Great summer dessert and wonderful presentation!

I made this recipe for a fourth of July picnic and everybody loved it! I will definately make this again. It was very easy to prepare and it tasted delicious!

Really good. I used the "Buttermilk Pound Cake" recipe from this site and used real whip cream. I went all the way to the store for the Cool Whip and came home without it! But I really like the real whip cream taste. I did not use the glaze because I don't like the fake taste that it has. If you let the sliced strawberries sit in a 1/2 cup of sugar, you don't need the glaze. They will get nice and juicy. A great twist on Strawberry shortcake and really feeds a crowd.

I'm not usually fond of any kind of fruit being in a cake but this was outstanding. Everyone I've served it to--even the pickiest of eaters--also love it. I followed the recipe as listed and it was very moist---I'll continue to make this over and over again.

I used fat free cream cheese and Cool Whip Free - it was delicious and no one even noticed!

Very creamy and good! I could only find a 14.5 oz jar of glaze, so that's all I used. I actually think more glaze would have been too much. Very good reactions from everyone who tried it. Definitely a keeper!!!!

I had this at a birthday celebration and have been searching for the recipe since. This is so smooth and tasty. Yum!!!

I liked it ! It just seemed a bit too sweet to me. I used ¾ C sugar & I bet I could have even cut it down a little more. ALSO, I only used a 12oz container of glaze & that again I think I could have cut down a bit more. Maybe next time I will instead make the home-made glaze suggested & that might give the berries a bit more of a "fresh" flavor & not so "packaged".

This recipe is easy to make and very versatile. It always gets lots of compliments when served in a trifle bowl. If you take this dessert to a potluck, don't expect any leftovers! They will lick the bowl clean. Now for the changes... I use 2 pounds of strawberries. I fold about 2/3 of them into the glaze and use the remainder to garnish the top. Storebought glaze is a great timesaver, but I make my own when I have time. There are many different ways to make glaze. Most often, I use a 3 oz. box of strawberry gelatin, 4 to 5 tablespoons of cornstarch, a cup of sugar, and 2 cups of boiling water. Cook until thickened and let cool and you're ready to go! I use the larger, 12 oz container of whipped topping. I only used one 8-oz package of cream cheese the first time around because I only had one on hand. It turned out fine, so I've never added more than 8 oz of cream cheese. I also sweeten the whipped topping to taste, as a cup of sugar seem like too much for my family's taste. I have always used storebought angel food cake but I'd like to try it with white cake from a mix. My favorite thing about this recipe is that it is so versatile. Blueberries, raspberries, and peaches would be great with the appropriate glazes. A blueberry/strawberry combo would be great for the 4th of July!

Great recipe base for almost any whipped topping dessert. I modified a bit. Cubed the angel food cake so I can put into individual serving glasses for guests. Cut sugar by half, used lowfat cream cheese, and added 1 cup sweetened coconut flakes. I also didn't use the glaze. Instead, I thawed 8oz frozen blueberries for 1 minute in the microwave, then mixed with 1/2 cup sugar and sliced strawberries. Keep the juice from the frozen blueberries because it makes a nice sauce to pour over the cake and topping. When serving, I put the small cubes of angel food cake on the bottom of the glasses, drizzled the juice from blueberry and strawberry mix, topped with fruit, then topping, more fruit, then coconut flakes and fresh fruit. The presentation looked very nice and they went very fast.

This recipe was awesome. I usually try to make a new recipe as written, but I didn't have Angel Food Cake so I made a banana cake (I cheated: I used a mix) in a 9x11 inch pan. I also only used 12 ounces of cream cheese (an 8 ounce brick and a half) and about 3/4 of the tub of cool whip. I didn't use a glaze either, because the taste of it is just yucky sometimes. I used Strawberry Preserves! Everyone LOVED IT. I didn't have to add any additional strawberries to the preserves. Very easy. WILL MAKE AGAIN!

The easiest, best-tasting dessert in my recipe box. A must-try for strawberry lovers.

I give this about 4 stars for flavor, but 5 for being extremely quick & easy to prepare!

This recipe was a big hit at my Mother's Day cook out. I made a lemon cake instead of angel food cake and layered it in a trifle dish. I will definately make this again. Next time, I will just put a little sugar on the strawberries and skip the strawberry glaze. This was a great dessert!

This was a pretty and tasty dish but I think it needs more strawberries. I made it with a white cake mix, reduced fat cream cheese and light whipped topping.

This is so good! Perfect with Fresh Strawberries. I decided to use real whipping cream instead of Cool Whip/whipped topping! This is a definite keeper!

took it to a family dinner and they ate it all. Everyone gave it a great review and I would definitely make it again. I actually added a whole container of the whipped topping (1L) and it worked out great would repeat that mistake again. update: I have made this recipe many times, i get requested to bring to showers all the time. I do make it differently when i take it to showers though, a couple of times I have made it with tarts shells and wow fantastic. Other times i put pieces of angel food cake in the bottom of mini tart paper mash it down like the recipe says and finish, usually i will pipe in the cream cheese mixture to make it look pretty, goes really good with blueberries and cherries as well as lemon pie filling