Ultimate Strawberry Shortcake

1 pound fresh strawberries

1/4 sugar (or however much you want)

8 ounces cream cheese, softened

1 cup powdered sugar

1 (8 ounce) containers frozen whipped topping softened

1 (14 ounce) angel food cake, cut into cubes or broken into chunks ( I buy the cake already made)

Directions

Wash, stem, and cut strawberries in half.

Add sugar; toss to mix well.

Chill.

Beat cream cheese and powdered sugar well.

Fold in whipped topping and cake cubes.  This works best when cream cheese and whipped topping are softened enough.

Spread cake into an ungreased 13x9 dish.

Cover and chill for at least 2 hours.

Cut cake into squares; top with strawberries.

Also works best if you don't double it and just 'double' it in single batches.