Table of Contents
Tear angel food cake into bit size pieces and place in a 9×13 inch pan. Combine cream cream cheese and Splenda until light and fluffy. Fold in whipped topping. Spread the cream cheese mixture over the cake. Combine strawberries and glaze until strawberries are evenly coated (you may not need the whole bag of glaze).
First, always use homemade angel food cake. Second! Always smash half of the strawberries, toss them with the sliced strawberries and add a little sugar. Let that sit for a bit because trust me, it makes shortcake 1000 times better to have that juicy mixture on the cake.
PER SERVING % DAILY VALUE Tear angel food cake into bit size pieces and place in a 9×13 inch pan. Combine cream cream cheese and Splenda until light and fluffy. Fold in whipped topping. Spread the cream cheese mixture over the cake.
Beat the cream cheese and sugar in a medium bowl until light and fluffy. Fold in whipped topping. Mash the cake down with your hands and spread the cream cheese mixture over the cake. In a bowl, combine strawberries and glaze until strawberries are evenly coated. Spread over cream cheese layer. Chill until serving.
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