Strawberry Shortcake Trifle

Cake:
Angel food cake (I usually make a box mix)
8 oz cool whip, thawed
Fresh mint leaves

Strawberries:
1 1/2 lbs fresh Strawberries
2 Tbsp sugar

Pudding/custard:

8 oz cream cheese, softened
1 can (14 oz) sweetened condensed milk
8 oz cool whip, thawed

Ether slice cake, using a serrated knife, horizontally into 3 equal layers  or break up into 1 inch cubes.

For the pudding/custard:
Mix together cream cheese, condensed milk, and whipped topping in a bowl; set aside.

For the strawberries:
Slice the strawberries (reserving 3 large ones) and mix with sugar; set aside.

Assembly:
Place 1 layer of cake in a large clear bowl (preferably a trifle bowl). Top with a layer custard mixture, followed by 1/3 of sliced strawberries. Repeat layering 2 more times in this order for remaining cake, custard and strawberries. Top with 8 oz cool whip 3 whole fresh strawberries and fresh mint leaves.