Such a delicious dessert! It's even better the day after... if you can resist :)

2 tablespoons powdered sugar
1 teaspoon vanilla extract
1/4 cup strawberry jam
Directions
Place the angel food cake on a serving platter.
In a medium bowl, whip the heavy cream with the powdered sugar and vanilla extract until soft peaks form.
Gently fold in the strawberry jam into the whipped cream until just combined.
Spread the whipped cream mixture evenly over the top and sides of the angel food cake.
Arrange the sliced strawberries on top of the cake, pressing them gently into the whipped cream.
Refrigerate the cake for at least 30 minutes before serving to allow the flavors to meld.
Variations & Tips
For a citrus twist, add a teaspoon of lemon zest to the whipped cream. If you prefer a more decadent version, layer the cake with a mixture of cream cheese and whipped cream. You can also substitute raspberries or blueberries for the strawberries, depending on what's in season. For a touch of elegance, sprinkle some toasted almond slices on top for added crunch.