In a small bowl, stir sliced strawberries and 1/2 cup sugar together. Chill in the refrigerator for at least one hour. After strawberries have chilled and made some juice, stir in strawberry glaze.
In a mixer, beat softened cream cheese, frozen whipped topping and powdered sugar together until creamy. Spread cream mixture in a 9×13 dish.
Cut angel food cake into small, 1-inch pieces and place the cake on top of cream mixture. Gently push some of the cake pieces into the cream. Top with strawberry mixture. Chill in the refrigerator.
