Strawberry Shortcake Squares

Directions:

1. Slice Angel Food Cake to 1⁄4 inch thickness as uniformly as you can (I used a meat slicer) Cut to size to fit each 2x2 mold (Or use dividers and layer on your lined tray)
2. Puree strawberries in blender
3. Pour just enough pureed strawberries to cover the angel food cake in each mold. Fill the molds 3/4 of the way with Cool Whip.
4. Top with another thinly sliced piece of Angel Food Cake.
5. Add a hint of strawberry puree using a spoon, on top of Angel Food Cake.
6. Add a dollop of Cool Whip on top of each Shortcake. (Add your dividers here if using)
7. Freeze until solid.
8. Pop out of molds and place on a lined tray. No need to remove dividers if used)
9. Freeze Dry
10. Store Appropriately (See Tips and Tricks for storage help)