After cleaning strawberries, divide into 2 equal portions. Cut half of the strawberries in halves and toss in a bowl with a few teaspoons of sugar to sweeten to your liking. Cut the other portion of berries into thin slices.
Cut angel food cake in half horizontally. Place bottom half on a rimmed cake dish.
Spread whipped topping lightly over bottom layer. Cover with thinly sliced strawberries.
Turn the top layer of cake upside down. Spread whipped topping over the cut side of the top layer, then carefully place the top of the cake onto the bottom half, sandwiching the berries in the middle.
Completely cover the cake evenly with whipped topping. (You can create pretty swirl patterns with the back of a spoon, if you wish.)
By now, the sweetened strawberries should be nice and juicy from sitting in the sugar. Spoon the berries and sweet juice over the entire cake. Decorate with whole berries as a garnish.
Refrigerate cake until time to serve. Makes 12 to 15 servings. Enjoy!