Note that you need to make 2 of the Angel Food Cakes.

Begin by sifting the flour, sugar, and salt in a large stand mixer.

Add in the egg whites, cream of tartar, and vanilla extract, mixing well.

Pour the batter into a greased Bundt pan.

Place the cake in a cold oven, then set it to 325°F and bake for 1 hour or until golden brown. Repeat these steps for the second angel food cake.

Let cool and set aside.

Place the powdered sugar and cream cheese in a mixing bowl.

Mix it well until it is a smooth consistency, and then add in the cool whip (add pecans if you use them).

Continue mixing until well combined.

Tear the cakes into small pieces and place in a large mixing bowl then coat it with the cream cheese mixture, be sure that all of the cake is well coated.

In a large trifle dish, place half the mixture on the bottom, then top it with a can of the strawberry pie filling.

Place the remaining mixture on top of the filling and then complete it with the additional can of strawberry pie filling.

Chill for 2 hours, then serve or serve immediately.