Strawberry & Creme Angel Cake

By carol gorman

Preparation

Step 1

Chop enough strawberries to measure 2 cups. Refrigerate remaining whole berries for later use.
Beat cream cheese, sugar, zest and juice in large bowl with mixer until well blended. Add Cool Whip; beat on low speed just until blended. Gently stir in chopped berries. Spread about 2/3 of the Cool Whip mixture onto bottom half of cake. Cover with top of cake and remaining Cool Whip mixture.
Refrigerate 1 hour. Arrange remaining berries on top of cake before serving.