Strawberry Shortcake

• 1 quart fresh strawberries
• 1/2 c. sugar
• 8 oz cream cheese, softened
• 1 c. powdered sugar
• 8 oz whipped cream
• 1 angel food cake

Wash, stem, and cut strawberries into quarters. Place in bowl, add 1/2 cup sugar, stir to coat, cover and refrigerate for at least 2 hours.

In a separate bowl, beat together cream cheese and powdered sugar. Fold in whipped cream, cover, and refrigerate.

To serve, cut angel food cake into cubes and distribute into serving bowls, add cream cheese mixture and gently stir to coat. Top with strawberries.