2 cups powdered sugar
1 (8 ounce) container sour cream
1⁄2 teaspoon vanilla
1⁄4 teaspoon almond extract
1 cup Cool Whip, thawed
4 tablespoons sugar
1 angel food cake, torn into bite-size pieces
2 quarts fresh strawberries, thinly sliced
In a large bowl, beat cream cheese and powdered sugar until fluffy; add sour cream, 1/2 teaspoon vanilla and the almond extract; set aside.
Fold the cool whip into the cream cheese mixture.
Gently stir in cake pieces; set aside.
Combine strawberries and sugar, stirring until sugar is dissolved.
Layer in a large glass bowl, starting with 1/4 of the strawberries, then adding 1/3 of the cake mixture.
Continue layering; finish with strawberries.
Cover with plastic wrap; and chill several hours.