Strawberry Punch Bowl Cake - cooking recipe

Ingredients

16 oz. pkg. frozen strawberries
1 large angel food cake
16 oz. container sour cream
1 (16 oz.) large container non-dairy whipped topping
1 box confectioners sugar
1 (5 oz.) can evaporated milk
1 (16 oz.) jar strawberry glaze

Preparation

Let strawberries stand in small bowl to thaw halfway; cut strawberries in half.
Break cake into small pieces in one large mixing bowl.
Set aside.
Mix sugar and milk together until smooth. Add sour cream.
Fold in non-dairy whipped topping.
Set aside.