Strawberry Shortcake with Cheesecake Whipped Cream

1 ½ quarts fresh strawberries, hulled and sliced

2 tablespoons white sugar

1 (8 ounce) package cream cheese, softened

1 pint heavy whipping cream

2 tablespoons confectioners sugar

1 teaspoon vanilla extract

1 (10 inch) angel food cake, cut in cubes

½ quart fresh strawberries, hulled and sliced

Mix 1 1/2 quarts strawberries and white sugar in a large bowl; gently mash strawberries with a potato masher. Cover and refrigerate.

Beat cream cheese in a bowl until light and fluffy; set aside. Beat heavy cream in another bowl until soft peaks form; add whipped cream cheese and continue to beat until stiff peaks form. Lift your beater or whisk straight up: the cream should form a sharp peak that holds its shape. Beat confectioners sugar and vanilla extract into cream cheese mixture.

Layer about half the angel food cake in a large bowl or trifle. Spread a third of the cream cheese mixture over the cake and top with a layer of mashed strawberries. Repeat the layers, finishing with a final layer of the cream cheese mixture. Arrange the remaining 1/2 quart strawberry slices decoratively. Chill until ready to serve.