Tear the angel food cake loaves into bite-sized chunks. They shouldn’t be too large or too small—think about 1-inch pieces. Place them in a bowl and set aside.

Quarter or slice the strawberries, then place them in a bowl. Add the strawberry preserves and gently mix until the strawberries are lightly coated. This enhances their flavor and creates a syrupy mixture that soaks into the cake beautifully.

In a large bowl, beat together the whipped topping, softened cream cheese, and sweetened condensed milk until smooth and creamy. This luscious mixture forms the creamy layers of the dessert.

Take a large casserole dish or trifle dish and begin layering:

Spread half of the angel food cake chunks on the bottom.

Spoon half of the strawberry mixture over the cake.

Spread half of the whipped cream mixture over the strawberries.

Repeat with the remaining cake, strawberries, and cream mixture until the dish is filled. Smooth the top layer with a spatula.

Top with fresh strawberries if desired for a beautiful presentation. Chill in the refrigerator for at least 1 hour before serving, allowing the flavors to meld together.

When ready, simply scoop out with a large serving spoon and enjoy!