- 1 pound frozen strawberries
- 1/4-1/2 cup sugar (to taste)
- 1 store bought angel food cake or use Duncan Hines Mix to make your own
- 2 cup non dairy whipped topping, whipped
- 1/4 cup chocolate syrup (optional)
Place half the strawberries and sugar in a saucepan. Heat gently until the strawberries are soft and the sugar has dissolved. Allow the juices to reduce slightly, until they have the consistency of a thin syrup. Mix in the other half of the strawberries and let cool.
Tear fist-sized pieces from the angel-food cake and use them to line the bottom of a large, clear bowl or trifle dish. Cover with a layer of whipped topping and a layer of strawberries in syrup, filling in any holes in the previous layer. Add another layer of cake and continue building until all the ingredients have been used, ending with a few spoonfuls of whipped topping and strawberries.
If using chocolate syrup drizzle it on each layer and then you can even put some chocolate shavings on top for garnish. And don't worry about making they layers too even and pretty, go ahead and play around with it and have some fun.