Start by preparing the strawberries. After washing and dicing them, place them in a medium bowl. Sprinkle 1/4 cup of the sugar over them and mix well. Cover the bowl with plastic wrap and let the strawberries sit at room temperature for an hour to release their juices and create a natural syrup.

When the strawberries have sat for an hour and released a significant amount of juice, use a potato masher to smash about half of them. Leave the rest in larger chunks for a mix of textures.

In a mixing bowl, beat the cream cheese with the remaining 1 cup of sugar until it's light and fluffy. This will be the creamy base of your dessert.

Next, whip the heavy cream until stiff peaks form. Gradually fold the cream cheese mixture into the whipped cream, adding it in three parts to keep everything light and airy.

Take a 13x9 pan and cut the angel food cake into 1-inch chunks. Layer these pieces at the bottom of the pan, pressing them down slightly. Spread the cream cheese and whipped cream mixture over the cake layer. Top with the macerated strawberries and their syrup.

Cover the pan and refrigerate until it's time to serve this luscious dessert.