Easy Strawberry Shortcake

[SWright363]

Ingredients
1 8 oz cream cheese (room temperature)
1 cup sugar
1 cup powdered sugar
1 Large Cool Whip, thawed
1 angel food cake
2 tubs frozen sliced strawberries, thawed (I buy the large tubs from Wal- Mart in the frozen foods, the tubs are about the size of a medium thing of sour cream)

Slice cake in very thin slices (about 1/2 inch thick) and put to the side.
Next, cream together the 2 sugars and the cream cheese. Fold in the Cool Whip, mixing well. This mixture makes a lot.
Put cake slices in the bottom of a 9x13 casserole dish. Add one tub of the strawberries to the top, juice and all. Now add 1/2 of the Cool Whip mixture. Again, add a layer of cake, a layer of strawberries and the Cool Whip mixture. Spread each layer evenly ending up with the Cool Whip on top.
Refrigerate. This is better the second day around or after being chilled for a few hours.
Fresh berries are in abundance here, so tonight I am attempting this with fresh ones that I sliced and added sugar to last night.