1 angel food cake mix
8 oz. fat free cream cheese, softened
1 cup powdered sugar
16 ounce tub fat free cool whip
32 ounces strawberries, washed and hulled
Mix angel food cake according to package directions. Line a bar pan with parchment paper, and bake cake for 15-20 minutes. Cool 10 minutes, then invert pan on nonstick cooling rack. Peel parchment paper away from the cake, and cool completely. Place a cutting board on top of cooled cake, then invert cake so it is now resting on the cutting board. Slice cake into bite-sized pieces.
Blend cream cheese and powdered sugar. Fold in cool whip. Blend half of the strawberries in the blender. Coarsely chop remaining strawberries. Assemble in either a large trifle bowl, or in smaller individual trifle bowls. Create multiple layers of cake, cream layer, and strawberries.