Begin by preparing the angel food cake. If you're using a store-bought version, simply remove it from its packaging. If it’s homemade, ensure it has cooled properly before breaking it into bite-sized pieces.

In a large mixing bowl, combine the softened cream cheese and 1 cup of sugar. Using an electric mixer, beat together until the mixture is smooth and creamy.

Once the cream cheese mixture is smooth, gently fold in the Cool Whip along with the vanilla extract.

In a separate bowl, take the sliced strawberries and sprinkle them with the remaining sugar and lemon juice. Set aside for a few moments.

In a small saucepan, mix the cornstarch with 1 cup of water, stirring until the cornstarch is dissolved. Bring this mixture to a simmer over medium heat.

When the cornstarch mixture has thickened, remove from heat and stir in the strawberry Jell-O powder until dissolved.

Add the prepared strawberries into the cornstarch and Jell-O mixture and toss gently to coat.

In your serving dish, start layering the cake pieces on the bottom.

Spread half of the cream cheese and Cool Whip mixture over the cake.

Pour half of the strawberry mixture over the cream cheese layer and spread evenly.

Repeat the process with the remaining cake pieces, followed by the rest of the cream cheese mixture, and finally top with the remaining strawberry mixture.

Place the completed dessert in the refrigerator for several hours or overnight to set.

When ready to serve, cut out portions with a spatula, taking care to maintain the layers.