1 (20 oz.) angel food cake
1 (8 oz.) carton sour cream
1 c. milk
1 c. sifted powdered sugar
1 (12 oz.) jar strawberry-flavored glaze
1 (16 oz.) pkg. frozen whole strawberries, thawed (undrained)

Cut cake into small cubes; place in a large 4-quart serving bowl and set aside. Combine sour cream, milk and powdered sugar, stirring until smooth. Fold in whipped topping; spoon evenly over cake. Set aside. Combine strawberry glaze and undrained strawberries; spoon evenly over dessert. Cover and chill at least 8 hours.

Yields 16 to 20 servings.