Wash 2 cups of fresh strawberries and blend until smooth. Strain through a fine mesh sieve to create a silky strawberry puree.

Chop the angel food cake into 1-inch cubes and slice additional strawberries for garnish.

In a mixing bowl, whip 2 cups of heavy cream until soft peaks form. Gradually add powdered sugar to taste.

Blend the remaining whipped cream with cream cheese, white sugar, and strawberry puree until smooth.

In serving cups, layer angel food cake cubes, strawberry cream cheese mixture, sliced strawberries, and repeat until full. Top with whipped cream and blueberries.

Cover and refrigerate for at least 1 hour before serving.